Ingredients

½ Cup butter, preferably unsalted

¼ Cup sugar

1 Teaspoon vanilla

2 Eggs (No-cholesterol egg substitute ok)

2 Cups fine semolina

1 Teaspoon baking powder

½ Teaspoon baking soda

¾ Cup plain yogurt (or lemon yogurt)

Blanched split almonds

Syrup:

2 Cups sugar

1½ Cups water

1 Tablespoon lemon juice

Method

Cream butter, sugar and vanilla until light and fluffy. Add eggs one at a time and beat well.

Sift semolina flour, baking powder and baking soda twice. Fold into batter alternately with yogurt.

Spread batter into a greased 8 x 12 inch baking pan and place the almonds across in rows so that when the cake is cut, each piece will have an almond centered on it.

-Bake in a 350-degree oven for 30-35 minutes until cake is cooked when tested.

-Make the syrup while the cake is cooking. Dissolve sugar in water over medium heat, add lemon juice and bring pan to a boil. Boil rapidly for 10 minutes, then cool by standing the cooking pan in another pan of cold water.

-Once cake is finished baking, spoon cooled syrup over the hot cake. Cool thoroughly and cut into diamond shapes or squares to serve.

Traditionally, Basbousa is served with Ushta, a very thick clotted cream made from buffalo’s milk. In place of this, use thick whipped cream or for a lighter treat, a whipped cream substitute such a Cool Whip.

Cooks Comments and Tips

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