Basbousa

• 2 1/2 cups plus 1 tablespoon sugar
• Juice of 1/2 lemon
• 1 teaspoon rose water, or to taste, optional
• 8 tablespoons (1 stick) butter, plus more for the pan
• 1/2 cup blanched almonds, very finely chopped or ground in a food processor
• 1/2 cup whole-milk yogurt
• 1 1/4 cups semolina (coarse durum flour)
• 1 teaspoon baking powder
• 1 1/2 teaspoons vanilla extract
• 1 cup heavy cream, preferably not ultrapasteurized

1. Put 1 1/2 cups of the sugar, the lemon juice, and 1/2 cup water in a saucepan and bring to a boil.
2. Simmer until the mixture is thick and syrupy, about 5 minutes.
3. Stir in the rose water if youre using it.
4. Remove from the heat; when it has cooled, refrigerate until ready to use it.
5. Preheat the oven to 375F.
6. Place half the butter in a skillet over medium-high heat.
7. When the butter foam subsides, add the almonds.
8. Cook, stirring constantly, until they are lightly browned, about 5 minutes.
9. Beat the yogurt and 1 cup of the remaining sugar together in a large bowl.
10. Add the almonds and the butter they were cooked in, the semolina, baking powder, and 1 teaspoon of the vanilla extract, and beat until thoroughly blended.
11. Grease a 9-inch square baking pan and add the batter.
12. Cook for about 30 minutes, until the cake is lightly browned.
13. Whip the cream until it holds soft peaks, then whip 1 minute more, incorporating the remaining 1 tablespoon sugar and 1/2 teaspoon vanilla.
14. Pour the syrup over the basbousa and cut it as you would brownies.
15. Put it back in the oven and bake for 3 minutes more.
16. Melt the remaining 4 tablespoons (1/2 stick) butter and pour it over the basbousa.
17. Let rest for a few minutes, then serve warm with the whipped cream.

sugar, lemon, water, butter, blanched almonds, wholemilk yogurt, baking powder, vanilla, heavy cream

Taken from www.epicurious.com/recipes/food/views/basbousa-385719 (may not work)