Basbousa is a Middle Eastern semolina cake, known for its tender crumb and syrup-soaked sweetness. This version adds a modern touch with Lovetta Caramel Sauce, drizzled over the cake just before serving. The rich caramel balances the fragrant semolina base, creating a dessert that feels both traditional and elevated. Perfect for bakeries, cafes, or home cooks looking to surprise guests with a unique twist on a classic treat.
Ingredients (12 servings)
For the cake:
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1 cup (200g) semolina flour
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1/2 cup (100g) sugar
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1/2 cup (120g) plain yogurt
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1/4 cup (60ml) melted butter
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1 tsp baking powder
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1/4 cup (30g) shredded coconut (optional)
For the syrup:
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1 cup (200g) sugar
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1 cup (240ml) water
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1 tsp lemon juice
Topping:
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1/2 cup (120ml) Lovetta Caramel Sauce
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Crushed almonds or pistachios (for garnish)
Instructions
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Preheat oven to 350°F (175°C). Grease and line an 8×8-inch baking pan.
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In a bowl, mix semolina, sugar, yogurt, butter, baking powder, and shredded coconut until combined.
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Pour batter into the pan and smooth the surface. Score into diamond shapes and place an almond on top of each piece.
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Bake for 30–35 minutes, until golden brown and firm to the touch.
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Meanwhile, prepare the syrup by simmering sugar and water for 10 minutes, then add lemon juice and let it cool slightly.
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Remove basbousa from the oven and pour syrup evenly over the hot cake. Let it soak for 15 minutes.
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Just before serving, drizzle generously with Lovetta Caramel Sauce and sprinkle with crushed nuts.
Pro Tips
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For a chocolate twist, drizzle with Lovetta Dark Chocolate Sauce instead of caramel.
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Basbousa is best enjoyed warm; reheat slices lightly before serving.
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Serve with Turkish coffee or Arabic tea to balance the sweetness.
Adding Lovetta Caramel Sauce gives a classic basbousa a premium, café-ready presentation that resonates with modern dessert trends. It’s the perfect recipe to showcase how Lovetta sauces can refresh traditional favorites without losing authenticity.