Algerian Basboussa - Semolina Cake With Syrup

• For the Basboussa
• 1 1/2 cups of coarse semolina
• 1 cup plain flour
• 2 teaspoons baking powder
• 3/4 cup unsweetened dried shredded coconut
• 1/4 cup granulated sugar
• 1 cup sunflower oil
• 1 lemon, zest of (finely grated)
• 1 cup yogurt
• 4 eggs
• 2 teaspoons vanilla flavoring
• For the Syrup
• 3 cups water
• 3 cups granulated sugar
• 1 tablespoon orange flower water (add a little more if you like it very fragrant)
• 1 teaspoon lemon juice
• To Decorate
• blanched whole almond

1. Preheat the oven to 180u0b0C Grease a large baking dish (approx. 11" x7").
2. In a pan, place the sugar & water from the 'Syrup Ingredients', bring to the boil then simmer until you have a pale golden colour. Remove from the heat & stir in the lemon juice & the orange flower water. Set aside to cool, you can also store this syrup in the fridge until you need to use it.
3. Place all the wet ingredients in a large bowl & using a hand mixer, mix until creamy. Add the dry ingredients a little at a time & mix well.
4. Pour into your baking dish & level off the surface with the back of a dessert spoon or palett knife. With a small knife, score the surface into equal squares or diamonds & place a blanced almond in the centre of each square / diamond.
5. Bake in the oven until golden - this will take approximately 30-40 minutes.
6. Remove from the oven & cut through the scored squares / diamonds. Pour the syrup over the top & allow the Basboussa to soak up the syrup before serving. It is best to leave it for at least 2 hours for best results.

coarse semolina, flour, baking powder, coconut, granulated sugar, sunflower oil, lemon, yogurt, eggs, vanilla flavoring, syrup, water, granulated sugar, orange flower water, lemon juice, almond

Taken from www.food.com/recipe/algerian-basboussa-semolina-cake-with-syrup-373540 (may not work)