Traditional Semolina Cake with Cream (Basbousa)

Serving: Slice into squares or diamonds and serve at room temperature or slightly chilled. Pair with tea or coffee for a delightful treat.
Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Variants
Nutty Delight: Add chopped pistachios or walnuts between the cream layer and semolina batter for extra crunch.
Coconut Basbousa: Replace some of the semolina with desiccated coconut for a tropical twist.
Chocolate Basbousa: Swirl melted chocolate into the cream layer for a decadent variation.
FAQ
Q: Can I make this cake without the cream layer?
A: Absolutely! The classic Basbousa is made without cream, and you can follow the same steps, omitting the cream layer.

Q: Can I use fine semolina instead of coarse?
A: Yes, but coarse semolina gives the cake its traditional texture. A mix of fine and coarse also works well.

Q: Why is my cake dry?
A: Ensure the sugar syrup is added while the cake is still hot to ensure it absorbs properly.

This Semolina Cake with Cream (Basbousa) is a rich, syrup-soaked delight that combines creamy and nutty textures, making it a dessert to remember!