Basbousa - Semolina Cake Soaked In A Lemon Rosewater Syrup

1. 1

   Mix in the semolina, flour and the baking powder and stir well.

2. 2

   Mix in the egg, butter and yogurt and the sugar and mix well with either a strong wooden spoon or an electric beater until well mixed. Do not overbeat.

3. 3

   Grease a glass casserole and pour in the mixture.

4. 4

   Place the almonds about 2 inches apart, to essentially ensure a placement that is right in the center, when cut into squares.

5. 5

   Cover with the cling wrap and microwave for 5 minutes on high. This does depend on your microwave, I recommend, doing this first for 3 minutes and then adding 2 more until the mixture is firm, but not too dry.

6. 6

   While this is cooking, place the water and the sugar on the stovetop, heat till the sugar is dissolved and the mixture comes to a boil.

7. 7

   Reduce the heat and simmer for 10 minutes.

8. 8

   Cut the limes and squeeze in the juice and stir in the zest.

9. 9

   Add in the rosewater.

10. 10

    Cut the semolina mixture into 2 inch squares, such that the almonds are in the center.

11. 11

    Pour over the syrup, this will first seem like a lot but eventually it get absorbed. Let it soak for at least 30 minutes and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.