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If you're in search of a dessert that combines delightful flavors and textures, look no further than the Heavenly Semolina Cake with Cream. This exquisite treat stands out not only for its delightful taste but also for its unique texture that comes from the semolina flour. Unlike traditional cakes made with all-purpose flour, semolina cake offers a slightly grainy yet tender crumb that melts in your mouth. It is a dessert that has won the hearts of many and can be found in various cuisines around the globe.

Semolina Cake With Cream (Basbousa)

Indulge in the bliss of this Heavenly Semolina Cake with Cream! Easy to make and bursting with flavor, this delightful dessert features a moist semolina base soaked in a sweet lemon-infused syrup, topped with luscious whipped cream. Perfect for any occasion, it's sure to impress your guests. Simply blend semolina, yogurt, and butter, bake, and finish with a touch of almonds and homemade syrup. Enjoy every bite!
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Ingredients
  

1 cup semolina

1 cup granulated sugar

1 cup plain yogurt

1/2 cup melted butter

1 teaspoon baking powder

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1/4 cup almonds (sliced or whole, for topping)

For the syrup:

1 cup water

1 cup sugar

1 tablespoon lemon juice

1 teaspoon rose water (optional)

For the cream topping:

1 cup heavy cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Instructions
 

Prepare the Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter or oil.

    Mix Dry Ingredients: In a large mixing bowl, combine semolina, sugar, baking powder, and salt. Stir well.

      Add Wet Ingredients: Pour in the yogurt, melted butter, and vanilla extract. Mix until smooth and well combined.

        Spread the Batter: Pour the semolina mixture into the prepared baking dish and spread it evenly. Smooth the top with a spatula.

          Create Almond Topping: Gently press the almonds into the surface of the batter for decoration.

            Bake the Cake: Place the dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

              Make the Syrup: While the cake bakes, prepare the syrup. In a saucepan, combine water, sugar, and lemon juice. Bring to a boil, then reduce heat and let simmer for about 10 minutes. Remove from heat, add rose water if using and let cool.

                Syrup the Cake: Once the cake is baked, remove it from the oven and immediately pour the cooled syrup evenly over the hot cake. Allow the cake to absorb the syrup while it cools.

                  Prepare the Cream Topping: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

                    Serve: Once the cake has cooled, cut it into squares or diamond shapes. Top each piece with a generous dollop of whipped cream and serve.

                      Prep Time: 15 minutes | Total Time: 1 hour | Servings: 12-15 pieces