Basbousa Semolina Cake

Instructions

1. Step 1

   Combine the sugar allocated for the syrup with the water and lemon juice in a saucepan. Bring to a gentle simmer over medium heat and cook until slightly thickened.

   Timer: 8 min (fixed)

   Ingredients used: 300.0 gr Granulated Sugar, 15.0 ml Lemon Juice, 300.0 ml Water

   Cookware: saucepan

2. Step 2

   Remove the syrup from the heat, stir in the orange blossom water, and set aside to cool.

   Ingredients used: 10.0 ml Orange Blossom Water

   Cookware: saucepan

3. Step 3

   Preheat the oven to 180°C. Brush the baking dish with the butter allocated for greasing.

   Ingredients used: 10.0 gr Butter

   Cookware: baking dish, oven, pastry brush

4. Step 4

   Whisk the semolina, coconut, baking powder, and salt together in a mixing bowl.

   Ingredients used: 8.0 gr Baking Powder, 2.0 gr Fine Salt, 320.0 gr Semolina, 60.0 gr Unsweetened Shredded Coconut

   Cookware: mixing bowl, whisk

5. Step 5

   Add the yogurt, sugar allocated for the cake, vanilla extract, and remaining melted butter. Stir just until evenly combined.

   Ingredients used: 110.0 gr Butter, 150.0 gr Granulated Sugar, 240.0 gr Plain Yogurt, 5.0 ml Vanilla Extract

   Cookware: mixing bowl, Silicone spatula

6. Step 6

   Leave the batter to rest so the semolina can begin absorbing the liquid.

   Timer: 10 min (fixed)

   Cookware: mixing bowl

7. Step 7

   Spread the batter evenly in the prepared dish. Score the surface into 12 portions and press one almond into the center of each portion.

   Ingredients used: 12.0 piece Almond

   Cookware: baking dish, knife, Silicone spatula

8. Step 8

   Bake at 180°C until deeply golden and set through the center.

   Timer: 35 min (fixed)

   Cookware: baking dish, oven

9. Step 9

   Set the hot cake on a heatproof surface and slowly pour the cooled syrup evenly over it. Leave undisturbed until the syrup is absorbed and the cake is just warm.

   Timer: 60 min (fixed)

   Cookware: baking dish, saucepan

10. Step 10

    Cut along the scored lines and serve the cake at room temperature.

    Cookware: baking dish, knife