{"id":616,"date":"2026-09-17T23:46:41","date_gmt":"2026-09-17T23:46:41","guid":{"rendered":"https:\/\/ippitizer.com\/?p=616"},"modified":"2026-09-17T23:46:41","modified_gmt":"2026-09-17T23:46:41","slug":"harissa-basbousa-semolina-cake","status":"publish","type":"post","link":"https:\/\/ippitizer.com\/?p=616","title":{"rendered":"Harissa \/ Basbousa (Semolina Cake)"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Harissa\u2014also known as Basbousa\u2014is a traditional Middle Eastern semolina cake known for its soft texture and fragrant syrup. This lighter version uses sweetener in place of sugar, a controlled amount of butter and a touch of orange essence. Finished with almonds and pistachios, each small piece is moist, citrusy and satisfying.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Recipe Highlights<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Moist, tender semolina crumb<\/li>\n\n\n\n<li>Light orange and lemon flavour<\/li>\n\n\n\n<li>Sweetened without refined sugar<\/li>\n\n\n\n<li>Made with only 30 g butter<\/li>\n\n\n\n<li>Just 51 kcal per small piece<\/li>\n\n\n\n<li>Makes 16 portion-controlled pieces<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Preparation time:<\/strong> 10 minutes<br><strong>Cooking time:<\/strong> 30 minutes<br><strong>Total time:<\/strong> 40 minutes<br><strong>Makes:<\/strong> 16 small pieces<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Nutrition and Macros<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Total Recipe<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Calories:<\/strong> 816 kcal<\/li>\n\n\n\n<li><strong>Protein:<\/strong> 16 g<\/li>\n\n\n\n<li><strong>Fat:<\/strong> 48 g<\/li>\n\n\n\n<li><strong>Carbohydrates:<\/strong> 80 g<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Per Piece<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Calories:<\/strong> 51 kcal<\/li>\n\n\n\n<li><strong>Protein:<\/strong> 1 g<\/li>\n\n\n\n<li><strong>Fat:<\/strong> 3 g<\/li>\n\n\n\n<li><strong>Carbohydrates:<\/strong> 5 g<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><img loading=\"lazy\" decoding=\"async\" width=\"600\" height=\"900\" class=\"wp-image-617\" style=\"width: 600px;\" src=\"https:\/\/ippitizer.com\/wp-content\/uploads\/2026\/09\/E932F4D4-45B9-4E6B-B160-980D198A0049.png\" alt=\"\" srcset=\"https:\/\/ippitizer.com\/wp-content\/uploads\/2026\/09\/E932F4D4-45B9-4E6B-B160-980D198A0049.png 1024w, https:\/\/ippitizer.com\/wp-content\/uploads\/2026\/09\/E932F4D4-45B9-4E6B-B160-980D198A0049-200x300.png 200w, https:\/\/ippitizer.com\/wp-content\/uploads\/2026\/09\/E932F4D4-45B9-4E6B-B160-980D198A0049-683x1024.png 683w, https:\/\/ippitizer.com\/wp-content\/uploads\/2026\/09\/E932F4D4-45B9-4E6B-B160-980D198A0049-768x1152.png 768w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ingredients<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>For the Basbousa<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Semolina \u2014 100 g<\/li>\n\n\n\n<li>Butter, melted \u2014 30 g<\/li>\n\n\n\n<li>Plain yogurt \u2014 100 g<\/li>\n\n\n\n<li>Sweetener \u2014 to taste<\/li>\n\n\n\n<li>Orange essence \u2014 \u00bd teaspoon<\/li>\n\n\n\n<li>Baking powder \u2014 1 teaspoon<\/li>\n\n\n\n<li>Blanched almonds \u2014 15, roughly chopped or slivered<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>For the Syrup and Garnish<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Water \u2014 1 cup<\/li>\n\n\n\n<li>Sweetener \u2014 to taste<\/li>\n\n\n\n<li>Lemon juice \u2014 1 tablespoon<\/li>\n\n\n\n<li>Pistachios, chopped \u2014 5 g<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Method<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>1. Prepare the syrup<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add the water, sweetener and lemon juice to a saucepan. Bring to a boil over medium heat, then reduce the heat and simmer for 5 minutes.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Remove the syrup from the heat and allow it to cool completely to room temperature.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>2. Prepare the batter<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Preheat the oven to <strong>180\u00b0C \/ Gas Mark 4<\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Place the semolina, baking powder and sweetener in a mixing bowl. Add the melted butter and orange essence, then mix until the semolina is evenly coated.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add the yogurt and gently fold everything together to form a thick, evenly combined batter. Avoid overmixing.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>3. Shape the Basbousa<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Line or lightly grease a small baking dish. Transfer the batter to the dish and press it into an even layer approximately 2.5 cm thick.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Score the surface into 16 small squares. Distribute the chopped or slivered almonds evenly across the top.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>4. Bake<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Bake for approximately 30 minutes, or until the Basbousa is set and lightly golden on top.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>5. Add the syrup<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Remove the cake from the oven. While it is still hot, gradually spoon the room-temperature syrup over the surface.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add only as much syrup as the cake can absorb without becoming soggy\u2014you may not require the entire quantity.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Allow the Basbousa to rest until the syrup is fully absorbed.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>6. Garnish and serve<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Sprinkle the chopped pistachios over the cake. Once cooled, cut along the scored lines and serve at room temperature.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ipshita\u2019s Note<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The traditional character of Basbousa comes from its moist semolina crumb and fragrant syrup. I used sweetener and kept the butter controlled, allowing the familiar texture and flavour to remain while making each piece easier to fit into everyday eating.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Tip<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The temperature contrast is important: spoon <strong>room-temperature syrup over the cake while it is still hot<\/strong>. Add the syrup gradually so the Basbousa becomes moist without turning heavy or soggy.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Harissa\u2014also known as Basbousa\u2014is a traditional Middle Eastern semolina cake known for its soft texture and fragrant syrup. This lighter version uses sweetener in place of sugar, a controlled amount of butter and a touch of orange essence. Finished with almonds and pistachios, each small piece is moist, citrusy and satisfying. Recipe Highlights Preparation time:&#8230;<\/p>\n","protected":false},"author":1,"featured_media":618,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"pmpro_default_level":"","_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-616","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","pmpro-has-access"],"_links":{"self":[{"href":"https:\/\/ippitizer.com\/index.php?rest_route=\/wp\/v2\/posts\/616","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ippitizer.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ippitizer.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ippitizer.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ippitizer.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=616"}],"version-history":[{"count":1,"href":"https:\/\/ippitizer.com\/index.php?rest_route=\/wp\/v2\/posts\/616\/revisions"}],"predecessor-version":[{"id":619,"href":"https:\/\/ippitizer.com\/index.php?rest_route=\/wp\/v2\/posts\/616\/revisions\/619"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ippitizer.com\/index.php?rest_route=\/wp\/v2\/media\/618"}],"wp:attachment":[{"href":"https:\/\/ippitizer.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=616"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ippitizer.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=616"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ippitizer.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=616"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}