Semolina Cake (Basbousa / Revani)
A moist, golden semolina cake with a tender crumb, easy to make with pantry staples and perfect for breakfast or dessert.
Print Pin Servings: 12 slices
Calories: 240kcal
Cost: Low (around $6–8 USD for the whole cake)
Equipment
- 1 9-inch round cake pan
- Mixing bowls
- 1 Wire whisk
- 1 Rubber spatula
- Measuring cups and spoons
- 1 Wire cooling rack
Ingredients
Cake Base
- 1 cup Fine semolina flour distinctive texture
- 0.75 cup Granulated sugar for sweetness
- 0.5 cup Plain yogurt moisture and tang
- 0.33 cup Vegetable oil or melted butter keeps cake moist
- 2 large Eggs binds ingredients
- 1 cup Whole milk batter consistency
- 1 teaspoon Vanilla extract flavor
- 1 teaspoon Baking powder rise
- 0.5 teaspoon Salt balance
Optional Syrup
- 0.5 cup Sugar glossy finish
- 0.5 cup Water dissolve sugar
- 1 tablespoon Lemon juice bright note
- 1 teaspoon Rose water (optional) traditional touch
Instructions
- Preheat oven to 350°F (175°C), grease and line pan.
- Whisk eggs and sugar until light and frothy.
- Add yogurt, oil, milk, vanilla, mix smooth.
- Combine semolina, baking powder, salt separately.
- Fold dry into wet until just combined.
- Pour batter into pan, smooth top.
- Bake 25–30 minutes until golden and toothpick clean.
- Cool 10 minutes in pan then on rack.
- (Optional) Make syrup, brush on warm cake.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 90g | Calories: 240kcal | Carbohydrates: 35g | Protein: 5g | Fat: 9g | Saturated Fat: 2.5g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 150mg | Potassium: 90mg | Fiber: 1g | Sugar: 18g | Vitamin A: 70IU | Vitamin C: 0.5mg | Calcium: 60mg | Iron: 0.8mg