SEMOLINACAKE (BASBOUSAH)

Ingredients

Syrup

1 cup sugar

1/2 cup water

1 teaspoon lemon juice

1 tablespoon orange blossom water (mazaher) - optional

SemolinaCakes

1 cup flower

2 cups course semolina

1 cup shredded coconut

1 teaspoon baking powder

1/4 teaspoon bicarbonate soda

1 cup sugar

750 grams thickened cream

1 tablespoon Tahini to line the baking dish

Slivered almonds for decorating (enough to place one on each of the cut pieces)

Directions

Preheat the oven to 180 ºC before brushing the base of your baking dish or pan with the tahini (can use butter or ghea instead) 1

2

Combine all the dry ingredients in a bowladd the sugar, baking powder, bicarb soda, and mix well Next, use a whisk or blender to mix the cream gradually into the dry ingredients until it disappears into the basbousah mix.

Add more cream until it combines into a soft dough that is consistent and does not stick to your fingers 3

Spread the mix evenly in your baking dish to a smooth flat surface (you will need to wear gloves to press and pat it with your fingers) Use a knife to cut the basbousah into smaller scored lines before baking This makes it easier to cut once out of the oven (Can cut in squares or diamond shapes)

4 Add a piece of almond in every square (you could replace almonds with pistachio or other nuts) or leave it out in the case of nut allergies before baking for 30-40 minutes or until golden brown It is recommended to place it in the middle rack of your oven

5 Remove the cake from the oven once done, and cut through scored lines making sure to carve all the way to the bottom of the tray before pouring the cold syrup over the cake by evenly distributing the sugar water Allow the cake to absorb all the liquid before placing it back in the oven for 3 more minutes

Serve warm or at room temperature with a cup of tea or coffee (optional: add a dollop of cream)

Forthesyrup

1 Mix the water and sugar in a saucepan

Dissolve the sugar and bring to a boil

2 Add the lemon and the orange blossom water and lower the heat. Keep stirring for 5 minutes to thicken a bit

Leave in the saucepan to cool a bit before drizzling over your cake