Aromatic Cardamom Basbousa: A Middle Eastern Semolina Cake

Preheat oven to 350°F/175°C. Lightly grease a 9x9 inch baking pan.

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

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

Pour the batter into the prepared baking pan and spread evenly. Score the top of the cake into 16 squares or diamonds and place one blanched almond in the center of each piece.

Bake for 25-30 minutes at 350°F/175°C, 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 cup granulated sugar and 1 cup water. Bring to a boil over medium heat, then reduce heat and simmer for 5 minutes until slightly thickened. Remove from heat and stir in rose water.

Once the cake is out of the oven, immediately pour the hot 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 absorb and the cake to set.