Basbousa

Basbousa is a semolina cake popular in the middle east. This is one of the tastiest desserts I've ever tasted. The cake by itself is not very sweet but it is drenched in a sugar syrup which accounts for its yummy sweet and soft texture. We get it in any bakery around here. It is very easy to make and we can make it ahead and serve it as a no-fuss dessert.Enjoy!

Ingredients

2½ cups coarse semolina
90 g (1 cup) desiccated coconut
220 g (1 cup) caster sugar
75 g (½ cup) self-raising flour
200 g thick yoghurt
200 g unsalted butter, melted
1 tsp vanilla extract
25–30 g blanched almonds
milk, if needed
Syrup

330 g (1½ cups) sugar
250 ml (1 cup) water
1 tsp lemon juice
1 tsp rosewater

Instructions

Preheat the oven to 190°C. Mix the semolina, coconut, sugar, flour, yoghurt, melted butter and vanilla in a bowl. If the mixture seems too thick, add a little milk, but it should still be fairly stiff. Spread the mixture with your hands into a buttered 30 cm x 25 cm x 5 cm baking tray. Cut it into diamond shapes, pressing hard. Place an almond in the centre of each diamond. Bake for 35–40 minutes or until golden brown.

Meanwhile, make the syrup. Place the sugar and water in a saucepan and bring to the boil, stirring until the sugar dissolves. Simmer for 5 minutes without stirring. Stir in the lemon juice and rosewater and remove from the heat. Leave to cool.

Pour the syrup over the cake while the cake is still hot. Cool to serve.