Basbousa comes from Egypt. It is also served in Greece, Azerbaijan, Israel, Armenia and other countries of the Middle East. It is made with semolina and aromatised with rose water or water with orange flowers. The ingredients of this dessert are different in every country. I used desiccated coconut and almond in my cake. I also added some lemon juice to make the cake less sweet. It was really yummy, even though it was different from the original.

Ingredients:
dough
170g of semolina
30g of desiccated coconut
40g of brown sugar
100g of butter
150g of natural yoghurt
a small teaspoon of baking powder
almonds
syrup
150g of brown sugar
125ml of water
lemon juice

Heat the oven up to 185C. Cover a cake tin with some baking paper.
Melt the butter and leave to cool down. Mix the dry ingredients together: the semolina, sugar, desiccated coconut and baking powder. Add the yoghurt and butter. Mix them in. Put the dough into the cake tin. Smooth it and arrange the almonds on top of the dough. Lightly cut the top of the dough in the places it will be sliced after baking. Bake for 35 minutes. While it is baking make the syrup. Mix the water and the sugar. Boil for 15 minutes to make a thick syrup. Turn off the heat, add the lemon juice and leave to cool down. Sprinkle with the warm syrup and cut the cake. Leave it to cool down.

Enjoy your meal!

Try also:
Vanilla-chocolate Easter cake
Green brownie
Upside down cake with pineapple and almonds