Algerian Basboussa - Semolina Cake With Syrup

• For the Basboussa
• cups of coarse semolina1 1⁄2 cups
• cup plain flour↗1 cup
• teaspoons baking powder↗2 teaspoons
• cup unsweetened dried shredded coconut↗3⁄4 cup
• cup granulated sugar↗1⁄4 cup
• cup sunflower oil↗1 cup
• lemon, zest of (finely grated)↗1
• cup yogurt↗1 cup
• eggs↗4
• teaspoons vanilla flavoring↗2 teaspoons
• For the Syrup
• cups water↗3 cups
• cups granulated sugar↗3 cups
• tablespoon orange flower water (add a little more if you like it very fragrant)↗1 tablespoon
• teaspoon lemon juice↗1
• To Decorate
• blanched whole almond↗

Step-by-step instructions

1. 1

   Preheat the oven to 180°C Grease a large baking dish (approx. 11" x7").

2. 2

   In a pan, place the sugar & water from the 'Syrup Ingredients', bring to the boil then simmer until you have a pale golden colour. Remove from the heat & stir in the lemon juice & the orange flower water. Set aside to cool, you can also store this syrup in the fridge until you need to use it.

3. 3

   Place all the wet ingredients in a large bowl & using a hand mixer, mix until creamy. Add the dry ingredients a little at a time & mix well.

4. 4

   Pour into your baking dish & level off the surface with the back of a dessert spoon or palett knife. With a small knife, score the surface into equal squares or diamonds & place a blanced almond in the centre of each square / diamond.

5. 5

   Bake in the oven until golden - this will take approximately 30-40 minutes.

6. 6

   Remove from the oven & cut through the scored squares / diamonds. Pour the syrup over the top & allow the Basboussa to soak up the syrup before serving. It is best to leave it for at least 2 hours for best results.