Lemon Cream Semolina Cake | Basboussa

Dive into a slice of sunshine with this delightful Lemon Cream Semolina Cake, also known as Basboussa! This luscious dessert combines the rich texture of semolina with a zesty lemon twist, creating a perfect balance of sweet and tangy. Elevate your dessert game and bring a taste of the Mediterranean to your table!

Prep Time 25

Bake / Cook Time 20

Total Time 45

Equipment

Sponge Flan Mold

Baking Sheet (M)

Ingredients

LEMON SEMOLINA CAKE

▢ 2 eggs (Large | At Room Temperature)
▢ 2.36 oz (67 g) cane sugar
▢ 4.40 oz (125 g) lemon yogurt (Noosa Brand | At Room Temperature)
▢ 2.12 oz (60 g) sunflower oil (Yuzu | Regalis Brand)
▢ 1 lemon zest (From 1 Lemon)
▢ 1.58 oz (45 g) Lemon Juice (From 1 Lemon)
▢ 6.70 oz (190 g) semolina (Thin grains)
▢ 2 1/2 tsp (10 g) baking powder

LEMON SYRUP

▢ 2.82 oz (80 g) cane sugar
▢ 16.75 oz (475 g) spring water
▢ 1.58 oz (45 g) Lemon Juice

LEMON CREAM

▢ 2 eggs (Large | At Room Temperature)
▢ 1.13 oz (32 g) granulated sugar
▢ 1.15 oz (33 g) corn starch
▢ 1 lemon zest (From 1 Lemon)
▢ 1.58 oz (45 g) Lemon Juice (From 1 Lemon)
▢ 9.52 oz (270 g) milk (At Room Temperature)
▢ 0.70 oz (20 g) butter (Softened | At Room Temperature)
▢ lemon and mint leaves (To decorate)

Instructions

Prepare a flan sponge tin like you would normally do, set aside. NOTE: For this recipe, I used my Sponge Flan Mold on top of a medium perforated baking sheet. Set Aside.
Preheat oven to 350F/180C.

LEMON SEMOLINA CAKE PREPARATION

In a mixing bowl, beat the eggs together with the cane sugar until light and fluffy, on high speed for about 2 minutes.
2 eggs, 2.36 oz cane sugar
Mix in the lemon yogurt, yuzu sunflower oil, lemon zest and lemon juice.
4.40 oz lemon yogurt, 2.12 oz sunflower oil, 1 lemon zest, 1.58 oz Lemon Juice
Mix in the semolina and baking powder until combined.
6.70 oz semolina, 2 1/2 tsp baking powder
Pour the batter into the prepared flan sponge tin.

BAKE!

Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your Cake from 18 minutes). It is ready when the semolina on top and center is cooked and nicely golden.
Once your Lemon Cream Semolina Cake is out of the oven, pour right away the hot lemon syrup on top of the cake. Let it soak for about 20 minutes.

LEMON SYRUP PREPARATION

While your cake is in the oven, prepare the lemon syrup.
In a medium sauce pan, add the cane sugar, spring water and lemon juice. Bring it to a boil on a medium heat and let it cook for 5 minutes.
2.82 oz cane sugar, 16.75 oz spring water, 1.58 oz Lemon Juice
Then, pour the hot syrup right away on the hot semolina cake. Let it soak for about 20 minutes.

LEMON CREAM PREPARATION

In a medium sauce pan, mix in the eggs, granulated sugar and corn starch.
2 eggs, 1.13 oz granulated sugar, 1.15 oz corn starch
Add in the lemon zest, lemon juice and milk. Mix until combined.
Heat on medium until thickened. Remove from the heat and add the butter. Mix until combined.
1 lemon zest, 1.58 oz Lemon Juice, 9.52 oz milk, 0.70 oz butter

ASSEMBLY

Once the semolina has soaked the lemon syrup, flip it over on your serving plate.
Spread the lemon cream on top of your lemon semolina cake. Let it cool down for about 30 minutes, then refrigerate. Enjoy cold up to 3 days.
Before serving thinly slice some lemon and add some lemon peels and mint leaves to decorate. Enjoy & Bon Appétit!
lemon and mint leaves