Cherry Basbousa Cake: A Fruity Suji Delight Without Maida
If you’re looking to skip refined flour and still indulge in a soft, syrup-soaked cake, Cherry Basbousa is the perfect answer. This twist on the traditional Middle Eastern Basbousa swaps out semolina for all-purpose flour and brings in the vibrant flavour of seasonal Chilean cherries. Topped with a light whipped cream and fruit garnish, this dessert is not just pretty to look at but also light on the stomach and nourishing in its own way.
Basbousa is known for its coarse texture, sweet syrup, and moist crumb. By blending in tart cherries, this version adds a tangy burst to balance the sweetness. Whether baked in an oven or steamed on the stove, this eggless recipe is beginner-friendly and adaptable for home bakers everywhere.
A Healthier Take with Semolina and Cherries
One of the best things about this Cherry Basbousa Cake is its base ingredient: semolina (suji). Compared to all-purpose flour (maida), semolina is rich in protein, fiber, and B vitamins. It gives the cake structure and a slightly grainy bite that pairs beautifully with syrup. It’s slow-digesting, which helps maintain energy levels, making this dessert more than just a sweet indulgence.
Chilean cherries, on the other hand, are packed with antioxidants like anthocyanins, Vitamin C, and potassium. They’re known for supporting heart health, reducing inflammation, and even improving sleep due to their natural melatonin content. Using them in syrup enhances the flavor while offering a nutritional boost.
Process to Make the Cake
The process begins by mixing the dry ingredients — semolina, powdered sugar, desiccated coconut, and salt. Desiccated coconut not only adds a lovely nutty aroma but also enhances the cake’s texture, giving it a soft, chewy interior.
In a separate bowl, room-temperature milk is combined with oil and vanilla essence. This mixture keeps the cake moist and gives it a light vanilla fragrance. After adding baking powder to the dry mix, everything is combined and left to rest. This resting period is essential as it allows the semolina to absorb the liquid and swell, resulting in a more tender cake.
Once the batter is poured into a greased tray, it’s baked in a preheated oven or a stovetop steamer. Both methods yield a golden-brown cake with a spongy base ready to soak up the syrup.
The Cherry Syrup Makes All the Difference
The soul of any Basbousa is its syrup, and this version is no different. Here, sugar is boiled with water, lemon juice, and chopped cherries to create a fragrant syrup. While lemon adds brightness, the cherries infuse a deep colour and fruity tartness.
Pouring this warm syrup over the baked cake allows it to soak in completely, giving each slice that signature moistness. Letting the cake rest for a couple of hours after this step is crucial — it ensures that every bite is saturated and flavourful.
Garnishing with Style and Simplicity
After soaking, the Cherry Basbousa Cake is topped with a swirl of whipped cream and fresh cherries. The whipped cream adds a delicate lightness to contrast the rich, syrupy crumb, while the cherries on top echo the fruity notes inside. The final look is festive and elegant, making it ideal for celebrations, tea-time treats, or winter dessert tables.
Final Thoughts
Cherry Basbousa Cake offers a delightful fusion of traditional Middle Eastern flavours and modern fruity innovation. With no eggs, no maida, and the natural goodness of semolina and cherries, it strikes the right balance between health and indulgence. Whether you bake it for a special occasion or just to enjoy the seasonal bounty of cherries, this cake is sure to impress with both taste and texture.
Its ease of preparation and versatility also make it a recipe worth passing on. Once you try it, chances are you’ll look forward to cherry season every year just to make it again.
