If you are looking to prepare a delicate North African dessert that brings pure comfort to your afternoon tea table, this Algerian Basbousa Recipe is an absolute culinary treasure. Deeply loved across central Algerian homes, this golden semolina cake is cooked until soft and immediately soaked in a warm orange blossom syrup. To discover more about semolina-based sweet pastries throughout North Africa, check out Wikipedia’s overview of semolina desserts.

Why You Will Love This Algerian Basbousa Recipe

The Algerian Basbousa Recipe stands out because of its light, airy structure and rich citrus aroma. Unlike dense semolina cakes from other regional cuisines, the Algerian method incorporates whipped whole eggs and vegetable oil to create a moist crumb that absorbs aromatic syrup effortlessly. It is an ideal sweet treat for weekend gatherings, family celebrations, and cozy tea times.

Mastering this classic tray bake requires minimal effort, making it accessible even for beginner bakers looking for reliable results.

Ingredients for Algerian Basbousa Recipe

To prepare this golden semolina cake, gather these essential pantry ingredients:

For the Citrus Syrup (Acharbat)

• 2 Cups Granulated white sugar
• 4 Cups Water
• 1 Fresh lemon slice
• 2 tbsp Orange blossom water

For the Semolina Cake Batter

• 4 Large eggs (at room temperature)
• 1/2 Cup Granulated white sugar
• 1 Cup Vegetable oil or melted butter
• 1 Cup Milk
• 2 Cups Medium semolina
• 1 tbsp Baking powder
• 1 tsp Vanilla extract
• 1 Pinch of salt

Step-by-Step Instructions for Algerian Basbousa Recipe

Follow these 4 straightforward steps to bake a perfectly moist and golden semolina cake.

Step 1: Boiling the Sweet Syrup

In a saucepot, combine 2 cups of sugar, 4 cups of water, and 1 lemon slice over medium-high heat. Bring the mixture to a boil, then reduce heat to medium and let it simmer for 15 minutes. Remove from heat, stir in 2 tablespoons of orange blossom water, and let it cool completely while you bake the cake.

Step 2: Mixing the Cake Batter

Preheat your oven to 180°C (350°F) and grease a rectangular baking dish. In a mixing bowl, whisk the eggs, sugar, vanilla extract, and salt until light and frothy. Whisk in the vegetable oil and milk until smooth. Gently fold in the medium semolina and baking powder until well combined.

Step 3: Baking to Golden Perfection

Pour the batter evenly into your prepared baking dish. Bake in the preheated oven for 30 to 35 minutes until the top turns a deep golden brown and a toothpick inserted in the center comes out clean.

Step 4: Soaking and Slicing

Pour the cooled syrup evenly over the hot cake immediately after taking it out of the oven. Allow the cake to rest for at least 2 hours to absorb all the liquid completely. Slice into squares and serve.

4 Essential Tips for Algerian Basbousa Recipe Success

Follow these quick baking rules to ensure your cake turns out light and perfectly soaked every time:

1. Contrast the Temperatures: Always pour cooled syrup over a hot cake to prevent it from turning soggy.
2. Choose Medium Semolina: Medium semolina provides the optimal texture to soak up syrup without crumbling.
3. Rest Before Serving: Let the cake sit for 2 hours so the flavors unify thoroughly throughout the crumb.
4. Slice Cleanly: Use a sharp chef’s knife wiped clean between cuts for neat presentation squares.

Conclusion and Recommended Traditional Recipes

Baking this Algerian Basbousa Recipe brings an authentic slice of North African hospitality straight into your kitchen. If you love exploring classic heritage treats, we invite you to read these 5 recent articles from our blog:

• Traditional Algerian Mkfen Fi Hdjer Yemah Recipe
• Authentic Algerian Yahni Recipe
• Authentic Algerian Dobara Recipe
• Authentic Algerian Barania Recipe
• Authentic Algerian Croquet Recipe

Rebiai min eat

Algerian Basbousa Recipe

A classic Algerian Basbousa recipe featuring a golden semolina cake soaked in orange blossom syrup. Easy 4-step dessert for tea time.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: algerian, Mediterranean, North African

Calories: 280

Ingredients Method Notes

Ingredients

  

• Syrup Acharbat:
• 2 Cups Sugar
• 4 Cups Water
• 1 Lemon slice
• 2 tbsp Orange blossom water
• Cake Batter:
• 4 Eggs room temperature
• 1/2 Cup Sugar
• 1 Cup Vegetable oil
• 1 Cup Milk
• 2 Cups Medium semolina
• 1 tbsp Baking powder
• 1 tsp Vanilla extract
• 1 Pinch Salt

Method

 

1. ​Boil sugar, water, and lemon slice for 15 minutes, remove from heat, stir in orange blossom water, and let cool completely.
2. ​Whisk eggs, sugar, vanilla, and salt until frothy, then mix in oil, milk, medium semolina, and baking powder.
3. ​Pour into a greased dish and bake at 180°C (350°F) for 30-35 minutes until golden brown.
4. ​Immediately pour cold syrup over the hot cake and let rest 2 hours before slicing into squares.

Notes

Always pour cold syrup on hot cake for proper absorption without soggy texture.

Allow the cake to rest at room temperature for 2 hours before cutting into pieces.

📊 Nutrition Information (Per Serving Approx.):

Calories: 280 kcal

Carbohydrates: 42g

Protein: 4g

Fat: 11g

Saturated Fat: 2g

Sodium: 85mg

Fiber: 1g