Basboosa recipe
Ingredients
250g semolina
50g ground almonds
100g caster sugar
100g natural yogurt
100g unsalted butter, melted
2tsp baking powder
16 whole blanched almonds
For the syrup
juice 1 lemon
2tbsp honey
100g caster sugar
Preheat the oven to 190°C, 170°C fan, gas mark 5. Grease and line a 21cm square tin with nonstick baking paper, so that the base and sides are covered (this will make it easier to remove the cake from the tin once baked). In a bowl stir together all the cake ingredients except the blanched almonds and spoon into the cake tin. Smooth down with the back of a spoon. Cut into diamonds and top with a blanched almond. Bake in the oven for 25 ᆲ minutes. While the cake bakes mix the syrup ingredients in a small pan with 100ml water over a low heat until the sugar dissolves. Remove from the heat. When the cake is cooked remove from the oven, leave to cool for a minute before pouring over the syrup.
