Basbousa Cake
The word 'Basbousa' is Arabic for 'Just a Kiss', and this lovely cake certainly lives up to its' name! I made it with a little twist with a rose essence and saffron syrup. All sugar free. this cake was the perfect size for just three of us at home. Apart from having it with a lovely cup of tea. You can also warm a slice and have it with some sugar free vanilla ice cream.
Basbousa Cake


  • 1 cup semolina/ Rava/Soji
  • 1/2 Tsp Baking Powder
  • 1/2 cup yogurt
  • 1/2 cup xylitol
  • 2 & 1/2 tbsp milk
  • 1/4 cup plus 1 tbsp melted butter
  • Desiccated coconut, & flaked almonds for garnish

For Syrup: Mix all ingredients below

  • 3/4 cup warm water
  • 3/4 cup honey
  • 1/8 tsp lemon juice
  • 1 tsp rose water / drop of rose essence
  • Few threads of saffron


  1. Grease a 6″inch pan. Preheat oven to 200 degrees C
  2. In a bowl mix together sugar, yogurt & milk.
  3. Now add in semolina & baking powder. Stir to mix well.
  4. Add in the melted butter and keep aside for 5 minutes till the butter is absorbed in the mix.
  5. Pour the prepared mix in a greased pan & bake for about 30minutes till the upper crust is light brown.
  6. Keep the syrup ready while the Basbousa is baking.
  7. Once Basbousa is ready, take out of oven and pour over the prepared syrup on hot Basbousa. Keep aside for an hour to absorb all the juices.
  8. Garnish with coconut and flaked almond.
  9. Slice & Serve. Keeps well at 3 to 4 days at room temperature.