Chickpea Flour Basbousa with Olive Oil and Orange

Name: Chickpea Flour Basbousa with Olive Oil and Orange
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 16 servings
Cuisine: Middle Eastern
Ingredients: 1½ cups (180 g) chickpea flour (garbanzo bean flour); 1½ cups (210 g) fine semolina; ¾ cup (65 g) unsweetened shredded coconut; ¾ cup (90 g) powdered sugar; 2 tablespoons (12 g) fresh orange zest, finely grated; ½ cup (120 ml) fresh orange juice, freshly squeezed; ¾ cup (180 ml) extra virgin olive oil; 1½ teaspoon (7 g) baking powder; ½ teaspoon (3 g) kosher salt; ¾ cup (105 g) whole blanched almonds or split almonds; 1½ cups (300 g) granulated sugar; 1 cup (240 ml) water; ¼ cup (60 ml) fresh orange juice, freshly squeezed; 1 strip (6 g) fresh orange zest, a long strip (2 to 3 inches); 1 tablespoon (20 ml) honey (optional)

From the MyKitchenBank Kitchen

A Middle Eastern semolina cake enriched with chickpea flour and fragrant with orange zest and juice, bound with quality olive oil. This tender, lightly sweet basbousa is topped with whole almonds and glazed with an aromatic orange-infused simple syrup. The combination of chickpea and semolina flours creates a delicate crumb, while the syrup keeps it moist for days. Perfect with coffee or tea.

Prep: 20 min
Cook: 35 min
Wait: 45 min
Total: 1 hr 40 min
Makes: 16 pieces (one 9×13-inch cake)

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Ingredients

16 servings

For the cake
1½ cups (180 g) chickpea flour (garbanzo bean flour)
1½ cups (210 g) fine semolina
¾ cup (65 g) unsweetened shredded coconut
¾ cup (90 g) powdered sugar
2 tablespoons (12 g) fresh orange zest, finely grated
½ cup (120 ml) fresh orange juice, freshly squeezed
¾ cup (180 ml) extra virgin olive oil
1½ teaspoon (7 g) baking powder
½ teaspoon (3 g) kosher salt
¾ cup (105 g) whole blanched almonds or split almonds
For the orange syrup
1½ cups (300 g) granulated sugar
1 cup (240 ml) water
¼ cup (60 ml) fresh orange juice, freshly squeezed
1 strip (6 g) fresh orange zest, a long strip (2 to 3 inches)
1 tablespoon (20 ml) honey (optional)

Equipment (7)

9×13-inch (23×33 cm) baking pan
Small saucepan (1 to 2 quart)
Large mixing bowl
Medium mixing bowl
Zester or microplane
Wooden spoon or stand mixer
Measuring cups and spoons

Steps

Before you start

Preheat oven to 350°F (175°C) for 15 minutes
Zest the orange before juicing it
Have a 9×13-inch (23×33 cm) baking pan ready, ungreased or lightly oiled
Bring the syrup ingredients to a boil just before the cake goes into the oven so they're ready to pour while the cake is hot

1
Combine dry ingredients
- In a large bowl, whisk together 1½ cups (180 g) chickpea flour, 1½ cups (210 g) fine semolina, ¾ cup (65 g) unsweetened shredded coconut, ¾ cup (90 g) powdered sugar, 1½ teaspoons (7 g) baking powder, and ½ teaspoon (3 g) kosher salt.
- Stir well to distribute the leavening evenly throughout.
- Set aside.
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Ready when: Ingredients are evenly mixed, no white streaks of baking powder remain
Tip: Whisk rather than stir to break up any clumps in the baking powder and ensure even rise throughout the cake
2
Add wet ingredients
- Add 2 tablespoons (12 g) finely grated fresh orange zest and ½ cup (120 ml) freshly squeezed orange juice to the dry mixture.
- Pour in ¾ cup (180 ml) extra virgin olive oil.
- Stir with a wooden spoon or use a stand mixer on low speed until the batter is evenly moistened and resembles wet sand—the texture should be dense and cohesive but not sticky or lumpy.
- This takes about 2 minutes.
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Ready when: Batter is uniform, moist, and holds together when squeezed, with no visible dry flour
Tip: Do not overmix—overworking the batter develops gluten in the semolina and makes the cake tough. Mix just until combined.
3
Press into pan and score
- Transfer the batter to a 9×13-inch (23×33 cm) baking pan.
- Press it firmly and evenly into the pan with an offset spatula or the back of a spoon, creating a smooth, compact surface.
- Using a sharp knife or a thin-bladed pastry cutter, cut diagonal lines at about ½-inch (1.25 cm) intervals across the entire surface to create a diamond or crosshatch pattern, cutting about halfway through the cake (do not cut all the way to the bottom).
- This allows the syrup to seep in and helps portions separate cleanly.
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Ready when: Surface is even and smooth, with clear cut lines forming a diamond pattern
Tip: Press the batter firmly so the cake bakes evenly; loose batter will bake unevenly and may split or crack where you've cut
4
Top with almonds
- Top each diamond or square with a whole blanched almond or split almond, pressing it gently into the batter.
- You'll need about ¾ cup (105 g) almonds in total—one per piece if the pieces are square, or one in the center of each diamond.
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Ready when: Every piece is topped with an almond
Tip: Blanched (skinless) almonds look more refined, but raw almonds with skins work equally well and may have more flavor
5
Prepare the syrup
- In a small saucepan (1 to 2 quart), combine 1½ cups (300 g) granulated sugar, 1 cup (240 ml) water, ¼ cup (60 ml) fresh orange juice, 1 long strip (2 to 3 inches) of fresh orange zest, and 1 tablespoon (20 ml) honey if using (the honey adds depth of flavor and reduces crystallization).
- Stir over medium heat until the sugar dissolves completely, about 3 to 4 minutes.
- Once dissolved, bring to a boil and let it boil gently for 3 to 4 minutes, then remove from heat.
- Set the syrup aside and keep it warm.
- It should be poured over the cake while the cake is hot and the syrup is warm to room temperature.
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Ready when: Sugar is completely dissolved and syrup has come to a gentle boil for 3 to 4 minutes
Tip: Start the syrup just before the cake goes into the oven so it's ready the moment the cake comes out. If you make it too early, it will cool down and won't absorb into the warm cake as effectively.
6
Bake the cakeOven 350°F / 175°C
- Place the prepared pan in a preheated 350°F (175°C) oven and bake for 33 to 37 minutes, until the top is golden brown and a toothpick inserted into the thickest part of the cake (not through an almond) comes out clean or with just a few moist crumbs.
- The edges should look slightly darker than the center.
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Ready when: Top is golden to deep golden brown, a toothpick comes out clean or with a few crumbs, and edges are darker than center
Tip: Do not overbake or the cake will become dry. It continues to cook slightly as it cools. If you see the edges starting to darken significantly before the center is set (after 25 minutes), lower the oven temperature by 25°F and tent the top lightly with foil.
7
Pour syrup immediately
- Remove the cake from the oven and immediately pour the warm or room-temperature syrup evenly over the entire hot cake, allowing it to soak in.
- You may need to let some of the syrup absorb (about 30 seconds) before pouring the rest.
- The syrup will appear to sit on top and then slowly seep down into the cuts and through the cake.
- If any syrup pools on the surface after 1 minute, tilt the pan gently to redistribute it.
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Ready when: All syrup has been poured and is soaking into the cake
Tip: Pouring the syrup onto a hot cake is crucial—the heat allows the syrup to penetrate deeply. If the cake cools first, the syrup sits on the surface and doesn't fully absorb.
8
Cool and set
- Let the cake cool in the pan at room temperature for at least 45 minutes (or up to several hours).
- The cake will firm up as it cools and the syrup fully sets.
- The cooling time allows the structure to become sturdy enough to cut cleanly along the scored lines.
- You can cut and serve it warm or at room temperature.
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Ready when: Cake is cool to the touch, pieces separate cleanly at scored lines, and syrup has set
Tip: Do not cut the cake while it is very hot—the pieces will fall apart. After 45 minutes, the cake is stable enough to cut into portions and lift out cleanly.

Good to know

Tips

Chickpea flour is essential to this recipe's character—it adds a subtle, toasty nuttiness and slight earthiness that balances the sweetness and citrus. Do not skip it or substitute it entirely; use it for at least half of the flour content.
The syrup-to-cake ratio is important for that signature basbousa texture: moist but not soggy. If you prefer a drier cake, reduce the syrup by ¼ cup (60 ml); if you like it very syrupy, add another ¼ cup. The cake will absorb all of it within an hour or two.
Fresh orange juice and zest are non-negotiable—bottled juice will not give the same bright, clear flavor. If you cannot find truly fresh oranges, lemon juice and zest work beautifully instead.
This cake is best served at room temperature with strong coffee, espresso, or mint tea. The combination of the dense, sweet cake with the bitter or herbal beverage creates a perfect balance.

Make ahead

Bake the cake up to 2 days ahead. Store it covered at room temperature, and the flavors will deepen and the texture will remain moist throughout. You can also prepare the dry ingredients the day before and store them in an airtight container; mix with wet ingredients when ready to bake.

Storage & reheating

Room temperature in an airtight container or cake box for up to 5 days—the syrup keeps the cake moist. Refrigerate for up to 1 week. Freeze wrapped tightly for up to 2 months. Thaw at room temperature before serving. The cake does not need reheating and is equally delicious cold or at room temperature.

Substitutions

chickpea flour (garbanzo bean flour) → an equal weight of all-purpose flour or whole wheat flour. The cake will be lighter and less earthy. Reduce the baking powder by ¼ teaspoon if using all-purpose flour, as it absorbs less liquid and may make the cake slightly denser.
extra virgin olive oil → neutral oil such as vegetable, sunflower, or refined coconut oil, or unsalted melted butter. You'll lose the olive oil's fruity complexity, but the cake's structure and moistness remain the same. If using butter, let it cool slightly before mixing.
fresh orange zest → zest from 2 lemons, and use ½ cup lemon juice in place of orange juice in the cake and ¼ cup in the syrup. The cake will be tangier and more assertively citrus. The almond and lemon pairing is traditional and delicious.
whole blanched almonds or split almonds → whole pine nuts, pistachios, or walnut halves. Each nut brings its own flavor—pine nuts are delicate and buttery, pistachios slightly sweet and earthy, walnuts more robust. Use the same quantity by weight.