BASBOUSA (SEMOLINA AND ALMOND DRIZZLE CAKE)

Basbousa (Semolina and Almond Drizzle Cake) image

Provided by Salma Hage

Yield Makes one 8-inch (20-cm) square cake

Number Of Ingredients 13

1 Tbsp. tahini, for greasing
2½ cups (12 oz. or 350 g) fine semolina
½ cup (3 oz. or 100 g) superfine or sugar
1 tsp. baking powder
1 tsp. baking soda
½ cup (4 fl oz. or 120 ml) milk
½ cup (4 oz. or 120 g) plain yogurt
3 ½ oz. (100 g) unsalted butter, melted
16 blanched almonds
¾ cup (4 oz. or 120 g) superfine or caster sugar
Grated zest and juice of 1 lemon
1 bay leaf
1 Tbsp. rose water or orange blossom water

Steps:

Heat the oven to 350°F or 180°C and grease an 8-inch (20-cm) square baking pan with the tahini.
Put all the dry ingredients for the cake into a large mixing bowl and mix to combine. Add the milk, yogurt, and melted butter, then use an electric whisk to beat until it forms a smooth, creamy batter.
Pour the batter into the prepared pan, then arrange the almonds in a 4 x 4 grid pattern on the cake, so that each slice will have an almond in the center when sliced. Bake in the hot oven for 40 minutes.
While the cake is cooking, make the syrup by putting all of the ingredients into a saucepan with ½ cup (4 fl. oz. or 120 ml) of water. Let the sugar dissolve over a moderate heat, then turn the heat up and boil until it has a syrupy consistency (about 10 minutes). Remove from the heat and allow to cool slightly.
Remove the cake from the oven and, while it's still hot, pour the syrup all over it. Allow the cake to stand in the pan for 20 minutes to absorb the syrup, then slice into 16 squares and serve.