Bakewell Basbousa Truffles

Bakewell Basbousa Truffles

Prep Time15 minutes
Cook Time20 minutes
Course: Dessert, Snack
Servings: 23
Author: One Hungry Medic


Basbousa Ingredients: (half of the cake for 23-25 truffles)

  • 150 grams sugar
  • 3 whole eggs
  • 1 tsp vanilla/almond extract
  • 250 grams semolina
  • 50 grams ground almonds
  • 122 grams yoghurt
  • 113 grams melted butter
  • 62 grams flour
  • 1 tsp baking powder
  • 4-5 tsp raspberry jam
  • Flakes Roasted almonds and freeze dried raspberries for coating 

For sugar syrup:

  • 236 grams water
  • 200 grams sugar

Icing to adhere coating:

  • 100 grams icing sugar
  • 1/2 tbsp water


  • Preheat oven to 180° C
  • Whisk together eggs, sugar and vanilla extract. Add semolina, ground almonds, yoghurt and melted butter and whisk together.
  • Sift in flour and baking powder then fold to combine. Let the batter sit for 5-10 mins. It should be a fairly thick consistency.
  • Pour in to greased tin and then add dollops of raspberry jam. Using a skewer, marble it through the batter. Bake for 20-25mins or until a skewer inserted comes out clean.
  • To make the sugar syrup simply place sugar and water in a pan over medium heat. Stir to dissolve and let it come to a boil(approximately 5 mins).
  • Pour 2/3 warm syrup over the warm cake and then let it cool completely. 
  • Once completely cooled, crumble the cake up in a bowl in to small pieces (I used half of the cake and it yielded 23 truffles).And now by adding the rest of the syrup and a few tsp of jam if needed, you should form a dough like consistency which can easily form balls. 
  • Roll out the truffles and then freeze for 20 mins. 
  • Prepare the icing by mixing icing sugar and water. Lightly coat truffles in icing and then in coating.
  • Refrigerate for 30 mins and then enjoy!


Recipe By:
One Hungry Medic
Instagram: @onehungrymedic

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