Dairy-Free Semolina Cake (Basbousa)

Ingredients

• 1 1/2 cups Semolina Flour
• 1/2 cup Shredded Coconut
• 1 cup Sugar
• 1 teaspoon Baking Powder
• 1 cup Coconut Milk
• 1/2 cup Olive Oil
• as needed Almonds (for garnish)
• 1 cup Water
• 1 cup Sugar (for syrup)
• 1 tablespoon Lemon Juice (for syrup)

Instructions

1. 1Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch (23x33 cm) baking dish with a small amount of the 1/2 cup of Olive Oil, ensuring the bottom and sides are covered.
2. 2In a large mixing bowl, combine the 1 1/2 cups of Semolina Flour, 1/2 cup of Shredded Coconut, 1 cup of Sugar, and 1 teaspoon of Baking Powder. Whisk these dry ingredients together until they are evenly distributed.
3. 3Pour the 1 cup of Coconut Milk and the remaining 1/2 cup of Olive Oil into the bowl with the dry ingredients. Stir with a spoon or spatula until the mixture is just combined and no dry streaks of flour are visible; avoid overmixing.
4. 4Pour the prepared batter evenly into the greased 9x13 inch (23x33 cm) baking dish. Arrange the Almonds (as needed) over the entire surface of the batter for garnish.
5. 5Bake the cake in the preheated oven for 30 to 35 minutes, or until the top is golden brown and a wooden skewer inserted into the center comes out clean.
6. 6While the cake is baking, prepare the syrup: In a small saucepan, combine the 1 cup of Water and 1 cup of Sugar (for syrup). Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer gently for 10 minutes. Remove the saucepan from the heat and stir in the 1 tablespoon of Lemon Juice.
7. 7Immediately after removing the hot cake from the oven, pour the warm syrup evenly over the entire surface of the cake. Allow the cake to cool completely in the dish for at least 2 hours before cutting and serving; this cooling time is essential for the cake to fully absorb the syrup and achieve its moist texture.

Substitutions

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