12 pcs

Ready in 45 minutes

Square tin 20×20 cm or round tin 24 cm

Base:

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

Decoration:

12 bleached almonds or 30 grams sliced almonds

Syrup:

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.

900 grams granulated sugar

juice of 2 lemons

1 lt water

180 gr cornstarch

1 and ½ teaspoons cream of tartar

4 tbs rose water (or 1 tsp rose extract)

a pinch of red coloring powder

300 grams icing sugar

80 gr cornstarch

Line a rectangular tin (30×20 cm) with parchment paper.

In a heavy bottomed casserole put the sugar, the lemon juice and 400 ml water. Bring to boil and let simmer until it reaches 115° C.

In a separate casserole blend the cornstarch, the cream of tartar and the remaining water. Put this mixture on the fire and bring to boil (keep stirring with a whisk), until it thickens. Once thickened use a wooden spoon as the mixture will be quite hard to stir with a whisk.

Now add slowly the sugar syrup to the cornstarch mixture, use a whisk to do this operation (in case use a mixer).

Put the mixture back on the fire and let boil for 45 minutes at least (the excess water will evaporate), or until golden brown (like honey – in case use medium-high heat).

Melt the food colour into the rose water (careful to use very little food colouring). Add the rose water and let simmer for other 10 minutes.

Pour the hot mixture into the tin and let it cool down completely for at least 6 hours (overnight better).

Mix the icing sugar and the cornstarch and sit aside. Once cold and thickened cut it into squares 1 cm and half each. Coat them (generously) with the icing sugar+cornstarch mixture. Serve or store them in closed tins.