Fragrant Cardamom Rosewater Basbousa

Preheat your oven to 350°F (175°C). Lightly grease an 8x8 inch baking dish.

In a large bowl, combine the semolina, 1/2 cup granulated sugar, shredded coconut, baking powder, and salt. Mix well.

Add the yogurt and melted butter to the dry ingredients. Mix until just combined; do not overmix.

Pour the batter into the prepared baking dish and spread evenly. Score the top into 8 squares or diamonds and place one blanched almond in the center of each piece.

Bake for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

While the cake bakes, prepare the syrup: In a small saucepan, combine 1/2 cup water, 1/2 cup granulated sugar, rosewater, and ground cardamom. Bring to a boil over medium heat, then reduce heat to low and simmer for 5 minutes until slightly thickened.

Once the cake is out of the oven, immediately pour the warm syrup evenly over the hot cake. The cake will absorb the syrup.

Let the cake cool completely in the pan before cutting and serving. This allows the syrup to fully soak in and the cake to set.