Arabic Cake Recipe Ingredients: 2 cups wheat flour 1 cup sugar 1 tablespoon baking powder 1 cup milk 1/2 cup melted butter

 

Arabic Cake Recipe — A Sweet, Fragrant Middle Eastern Delight

Arabic cake, widely known as Basbousa, is a traditional dessert popular across the Middle East, North Africa, and parts of the Mediterranean. Its soft, moist semolina texture and sweet, aromatic syrup make it a favorite for family gatherings, religious celebrations, and festive occasions. This guide will walk you through making the perfect Arabic cake at home, with tips for flavor, texture, and presentation.

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Why Arabic Cake is Special

Arabic cake is celebrated because of its:

1. Unique texture: Semolina gives a slightly grainy, tender crumb that is firm yet moist.

2. Sweet, aromatic syrup: Infused with rose water, orange blossom water, or lemon for a distinct Middle Eastern flavor.

3. Versatility: Can be garnished with almonds, coconut, or pistachios.

4. Cultural significance: Often served during Eid, Ramadan, weddings, or family gatherings.

Its combination of crunchy edges and soft center provides a delightful eating experience that’s hard to resist.

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Ingredients

This recipe yields a 9×13-inch cake, serving 12–16 people.

Cake Ingredients

• 2 cups (300 g) fine semolina

• 1 cup (125 g) all-purpose flour

• 1 cup (200 g) granulated sugar

• 1 cup (240 ml) plain yogurt

• ½ cup (120 ml) vegetable oil or melted butter

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• 1 teaspoon vanilla extract

• Optional: ½ cup shredded coconut for extra texture

Syrup Ingredients

• 1 ½ cups (300 g) sugar

• 1 cup (240 ml) water

• 1 teaspoon lemon juice

• 1 teaspoon rose water or orange blossom water

Optional Garnish

• Whole almonds or blanched almonds (one per square)

• Chopped pistachios or coconut flakes

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Step 1: Preheat and Prepare Pan

1. Preheat oven to 350°F (175°C).

2. Grease a 9×13-inch baking pan with butter or oil.

3. Optional: Line with parchment paper for easier removal.

Tip: Proper pan preparation prevents sticking and ensures even baking.

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Step 2: Prepare Cake Batter

1. In a large mixing bowl, combine semolina, flour, sugar, baking powder, and baking soda.

2. In a separate bowl, mix yogurt, oil or melted butter, and vanilla extract until smooth.

3. Gradually add wet ingredients to dry ingredients, stirring until well combined.

4. Optional: Fold in shredded coconut for added texture.

Tip: The batter will be thick but pourable. Semolina absorbs liquid over time, creating a firm yet moist texture.

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Step 3: Pour and Smooth Batter

1. Pour batter into prepared pan.

2. Use a spatula to smooth the surface evenly.

3. Score the top into squares or diamonds using a knife.

4. Optional: Place an almond in the center of each square.

Tip: Scoring the cake before baking ensures clean cuts later.

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Step 4: Bake the Cake

1. Bake in preheated oven for 30–40 minutes, or until the top is golden and a toothpick inserted comes out clean.

2. Remove from oven and let cool slightly in the pan while preparing syrup.

Tip: Avoid overbaking; semolina cakes can become dry if left too long.

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Step 5: Prepare the Syrup

1. In a medium saucepan, combine sugar and water.

2. Bring to a boil over medium heat, stirring until sugar dissolves.

3. Add lemon juice and reduce heat; simmer for 5–7 minutes until slightly thickened.

4. Remove from heat and stir in rose water or orange blossom water.

Tip: Add syrup while hot to cake that is warm for optimal absorption.

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Step 6: Soak the Cake

1. Pour the syrup evenly over the cake.

2. Allow the cake to absorb syrup completely, about 20–30 minutes.

3. Cake will be moist, fragrant, and slightly sticky to the touch.

Tip: Don’t pour syrup on a cold cake; hot syrup on warm cake creates perfect texture.

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Step 7: Serve

• Cut along pre-scored lines into squares or diamonds.

• Optional: Garnish with almonds, pistachios, or coconut flakes.

• Serve at room temperature, ideally with tea or coffee.

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Tips for Perfect Arabic Cake

1. Use fine semolina: Produces a smoother texture.

2. Yogurt: Adds moisture and slight tang, balancing sweetness.

3. Oil vs. Butter: Oil keeps cake moist; butter adds richness but can change texture.

4. Syrup Temperature: Hot syrup on warm cake ensures absorption.

5. Flavor Variation: Add a teaspoon of orange zest or cardamom powder for extra aroma.

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Variations

1. Coconut Basbousa: Replace part of semolina with shredded coconut.

2. Nutty Cake: Sprinkle crushed pistachios or walnuts on top.

3. Chocolate Basbousa: Add 2 tablespoons cocoa powder to the batter.

4. Orange Blossom: Use orange blossom water in syrup for subtle citrus flavor.

5. Mini Cupcakes: Divide batter into muffin tins for single-serve portions.

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Troubleshooting Common Issues

1. Cake Too Dry

• Cause: Overbaking or insufficient syrup

• Fix: Bake until just golden; pour syrup immediately after baking

2. Syrup Not Absorbing

• Cause: Cake too cold or syrup too thick

• Fix: Ensure cake is warm; make slightly thinner syrup

3. Cake Too Dense

• Cause: Overmixing batter or old baking powder

• Fix: Mix until just combined; use fresh leavening

4. Sticky Top

• Cause: Excess syrup

• Fix: Pour slowly, allow absorption before adding more

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Storage Instructions

• Room Temperature: Store in airtight container for up to 3 days.

• Refrigerator: Lasts up to 1 week; cover to prevent drying.

• Freezer: Wrap tightly; freeze up to 2 months; thaw at room temperature before serving.

Tip: Arabic cake tastes best after the syrup has fully soaked, typically a few hours after baking.

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Step-by-Step Summary for Quick Reference

1. Preheat oven and prepare baking pan.

2. Mix dry ingredients: semolina, flour, sugar, baking powder, baking soda.

3. Combine wet ingredients: yogurt, oil, vanilla; mix with dry ingredients.

4. Pour batter into pan, smooth, and score top; add almond garnish.

5. Bake 30–40 minutes until golden.

6. Prepare sugar syrup; pour over warm cake.

7. Allow to absorb syrup; cut and serve.

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Advanced Tips

1. Even Texture: Let semolina rest 15–30 minutes before baking to hydrate.

2. Flavor Depth: Add cardamom, nutmeg, or saffron strands for aromatic complexity.

3. Presentation: Sprinkle crushed pistachios or edible rose petals before serving.

4. Layered Cake: Split baked cake, spread more syrup or cream between layers for luxury version.

5. Moisture Control: Use yogurt and oil carefully; too much liquid can prevent proper baking.

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Why Arabic Cake is a Classic Dessert

• Cultural Significance: Staple dessert in Middle Eastern households.

• Flavor Profile: Sweet, lightly nutty, and fragrant.

• Ease of Preparation: Simple ingredients, forgiving method.

• Versatility: Can be served for tea, dessert, or celebrations.

• Storage-Friendly: Stays moist for days and freezes well.

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Serving Suggestions

• Tea Time Delight: Serve with hot mint tea or Arabic coffee.

• Celebration Dessert: Ideal for Eid, Ramadan, or weddings.

• Gift Idea: Slice and wrap in decorative boxes.

• Casual Snack: Room-temperature pieces make perfect snack for gatherings.

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Conclusion

Arabic Cake, or Basbousa, is a fragrant, moist, and sweet semolina cake that embodies Middle Eastern culinary tradition. With simple ingredients and careful syrup preparation, this dessert delivers:

• Soft yet firm texture

• Rich, aromatic flavor

• Versatility for occasions and gifting

Following this detailed guide ensures perfectly baked, syrup-soaked Arabic cake every time, delighting family and guests with a taste of the Middle East.

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