Floral Middle Eastern Cake (Print Version)

# Ingredients:

→ Syrup

01 - 1 1/2 cups water
02 - 1 3/4 cups granulated sugar
03 - 2 tablespoons rosewater (not rose extract)
04 - 1 tablespoon orange blossom water (not orange blossom extract)
05 - 2 teaspoons fresh lemon juice
06 - 1 cardamom pod

→ Cake Batter

07 - 1 1/2 cups semolina flour
08 - 1/2 cup granulated sugar
09 - 1 cup yogurt (Greek or regular)
10 - 3 tablespoons unsalted butter, melted
11 - 1/2 cup canola oil
12 - 1/4 cup desiccated coconut
13 - 1 tablespoon baking powder

→ For Assembly

14 - 1 tablespoon tahini paste (for greasing baking dish)
15 - 20 blanched almonds (see notes for blanching method)
16 - Fresh fruit, for serving (optional)

# Instructions:

01 - Mix water, sugar, rosewater, orange blossom water, lemon juice, and cardamom in a medium pot. Heat it up till it boils and keep it going for 3-4 minutes. Stir now and then so all the sugar melts. You'll know it's done when it looks clear and a bit thick. Take it off the heat and let it cool down completely. All those flowery smells will sink in as it sits.
02 - Grab a bowl and throw in semolina, baking powder, and sugar. Give it a good stir. Now dump in yogurt, melted butter, oil, and coconut. Mix until it's all smooth and thick. Then add 3 spoonfuls of the cooled syrup and blend it in. Now walk away for 30 minutes. This wait helps the semolina soak up the wet stuff, making your cake nice and soft.
03 - While your mix sits, put your oven rack near the top and turn it on to 350°F (175°C). Grab your 9x9-inch baking dish and smear a thin coat of tahini all over the bottom and sides. The tahini gives a nutty taste and stops the cake from sticking. If you don't have tahini, butter or cooking spray works too.
04 - Once your batter's done resting, pour it into your greased dish. Use a spoon to push it around until it's flat and even. Take a sharp knife and cut lines to make 20 squares (4 cuts up and down, 5 cuts side to side). These cuts let syrup soak in later and show where to cut pieces. Put one almond on each square, pushing it down a bit.
05 - Stick your cake in the hot oven for 20 minutes. It should feel set but look pale. Then flip on the broiler for 1-2 minutes just till the top turns golden. Keep an eye on it so it doesn't burn. When it feels firm and looks golden on top, pull it out and put it on a cooling rack.
06 - Let the cake cool down to room temp. Then cut along those lines you made earlier. Take each piece, balance it on a fork, and dunk it in the cool syrup for a few seconds so it soaks some up. Try one piece to see if it's sweet enough. If not, give them another quick dip. You want them moist but not soggy.
07 - Put all your sweet pieces on a nice plate. These tasty cakes taste best at room temperature with some fresh fruit on the side. They go really well with berries, peaches, or figs. If you don't finish them all, keep the rest in a container with a lid for up to 3 days.

# Notes:

01 - This sweet semolina treat, called Basbousa or Namoura across the Middle East, has lovely flowery hints from both rosewater and orange blossom water.
02 - The special feel in your mouth comes from semolina, giving you a cake that's heavy, juicy, and a bit gritty in just the right way.
03 - Folks often make this dessert for big parties and happy gatherings all over the Middle East and Mediterranean areas.

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