Basbousa

Ingredients

• 1 cup coarse semolina
• 1/4 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup plain whole-milk yogurt
• 1/4 cup unsalted butter, melted
• 1/4 cup desiccated coconut
• 1 teaspoon baking powder
• 1/4 teaspoon vanilla extract
• 12 whole blanched almonds (for topping)
• 3/4 cup granulated sugar (for syrup)
• 1/2 cup water (for syrup)
• 1 tablespoon rose water
• 1 teaspoon fresh lemon juice

Instructions

1. Preheat your oven to 180°C (350°F) and grease a small 8x8-inch baking pan with butter.
2. In a large mixing bowl, combine 1 cup coarse semolina, 1/4 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 cup desiccated coconut, and 1 teaspoon baking powder, then stir to mix the dry ingredients well.
3. Add 1/2 cup plain yogurt, 1/4 cup melted unsalted butter, and 1/4 teaspoon vanilla extract to the dry ingredients and stir until a thick, uniform batter forms.
4. Pour the batter into the prepared baking pan and spread it evenly with a spatula to create a smooth, flat surface.
5. Score the top of the batter into diamond or square shapes using a sharp knife, then press one blanched almond into the center of each scored piece.
6. Bake in the preheated oven for 25 to 30 minutes, or until the top is golden brown and the edges pull away slightly from the sides of the pan.
7. While the cake bakes, prepare the syrup by combining 3/4 cup granulated sugar and 1/2 cup water in a small saucepan over medium heat, stirring until the sugar dissolves completely.
8. Bring the syrup to a gentle boil, then reduce heat and simmer for 5 minutes, remove from heat, and stir in 1 tablespoon rose water and 1 teaspoon lemon juice.
9. As soon as the basbousa comes out of the oven, immediately pour the hot syrup evenly over the entire surface of the hot cake, allowing it to absorb fully.
10. Let the basbousa rest in the pan for at least 15 minutes so the syrup is fully absorbed before cutting along the scored lines and serving.