🍰 Basbousa (Middle Eastern Semolina Cake)

Ingredients:

For the Cake:

• 1½ cups semolina (coarse)

• 1/2 cup all-purpose flour

• 1 cup plain yogurt (or sour cream)

• 3/4 cup sugar

• 1/2 cup unsalted butter or ghee, melted

• 1 tsp baking powder

• 1/4 tsp salt

• 1/2 cup shredded coconut (optional)

• Whole blanched almonds for garnish

For the Syrup:

• 1 cup sugar

• 3/4 cup water

• 1 tsp lemon juice

• 1 tsp rose water or orange blossom water (optional)

 Instructions:

 

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 Instructions:

1. Make the Syrup (First):

• Combine sugar and water in a saucepan. Bring to a boil.

• Add lemon juice, reduce heat, and simmer for 8–10 minutes.

• Stir in rose or orange blossom water if using. Let cool completely.

2. Make the Cake Batter:

• Preheat oven to 350°F (175°C). Grease a 9×9-inch or 8×12-inch baking dish.

• In a bowl, mix semolina, flour, sugar, salt, and baking powder.

• Add melted butter and yogurt. Mix until well combined (batter will be thick).

• Stir in shredded coconut if using.

3. Assemble and Bake:

• Spread the batter evenly into the greased pan. Smooth the top.

• Score into squares or diamonds. Place one almond in the center of each piece.

• Bake for 30–35 minutes or until golden and a toothpick comes out clean.

4. Add the Syrup:

• Remove cake from oven and immediately pour cooled syrup evenly over the hot cake.

• Let the cake absorb the syrup and cool before cutting and serving.