Butter and almond basbousa

Butter and almond basbousa

Serves: about 10. Preparation: 15 minutes; bake for 30–35 minutes.

For the cake

• 500 g semolina
• 150 g sugar
• 150 g melted butter
• 150 ml milk
• 2 tbsp tahini, for the tray
• Almonds, to decorate

For the syrup

• 350 g sugar
• 250 ml water
• A squeeze of lemon
• Orange-blossom water, to taste

Method

1. Make the syrup first. Simmer the sugar, water and lemon for 8–10 minutes. Add orange-blossom water off the heat and leave to cool.
2. Mix the semolina, sugar and butter, then add the milk to form a thick paste that holds a spoon mark.
3. Cover and rest for 30 minutes so the semolina can absorb the liquid.
4. Coat a 30 × 20 cm tray with tahini and spread the mixture evenly to about 2 cm thick.
5. Score diamonds with a wet knife and press an almond into each piece.
6. Bake at 190°C for 30–35 minutes, until evenly golden.
7. Slowly pour the cool syrup over the hot cake. Let it cool in the tray for at least one hour before serving.

Success tip

The cake should be hot and the syrup cool, allowing the pieces to absorb evenly without becoming overly soft.

Reference: Suhtayn — Basbousa / Namoura.