Ready in 45 minutes
Square tin 20×20 cm or round tin 24 cm
250 grams semolina (half fine, half coarse)
100 grams of granulated sugar
90 grams unsalted butter
150 grams thick yoghurt (greek)
1 tsp vanilla extract
1 tsp baking powder
half tsp baking soda
12 bleached almonds or 30 grams sliced almonds
220 grams granulated sugar
180 grams water
juice of half lemon
3 tsp rose water
Pre-heat oven to 170° C. Coat with parchment paper the desired tin. In a bowl mix together all the ingredients for the base. Stir until all is amalgamated.
Pour into the tin and decorate regularly with the almonds (considering you should cut them in square or diamond shape and the almond should be in the center). Alternatively you can sprinkle with finely sliced almonds.
Bake 30 minutes.
Meanwhile (10 mintes after the cake is into the oven), in a casserole add the ingredients for the syrup (excluding the rose water), and bring to a boil. Let simmer for 10/12 minutes until it thickens. Retain from fire and add the rose water. Mix well.
Retain the basbousa from the oven and cover with the syrup evenly. Let the cake absorb all of it.
Allow to cool, cut in squares or diamond shape and serve.