Middle Eastern Semolina Cake Basbousa

Wishing all of you a Happy New Year.

This Middle Eastern Semolina Cake known as Basbousa has many different versions of making, and this is a simple delicious recipe I like to make.

For the sugar syrup

1 cup sugar

1 1/2 cups water

1/4 tsp lemon juice

1 tsp orange blossom water or rose water

Boil the sugar with the water for about 7 to 8 minutes on medium low heat when the sugar dissolves add the lemon juice. Remove from heat and add the orange blossom water or rose water and leave the syrup in aside to cool. Cooled syrup is added to the hot cake before baking again so keep it ready.

For the Basbousa

2 cups semolina

2/3 cups sugar

2 tsp baking powder

1 cup shredded desiccated coconut

2 eggs

2/3 cups melted unsalted butter

1 cup plain yogurt

2 tsp vanilla essence or powder

blanched almonds to place on top of the cake slices before baking

Mix all the ingredients except the almonds together and place it in a 9" x 13" baking dish and leave it in the fridge for about an hour. Remove from the fridge and score into diamonds or squares and place a blanched almond in the middle. I placed cut almonds in the middle. 

Bake in a 380F preheated oven until it is golden on top for about 30 to 35 minutes. Remove from the oven and pour the sugar syrup over the cake and bake it again at 350F for another 7 to 10 minutes and serve warm.
Just before enjoying the cake make sure to warm it slightly.

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