Gluten-Free Basbousa (Semolina Cake)

Ingredients

• 1 cup Gluten-Free Flour Blend
• 1/2 cup Almond Flour
• 1/2 cup Shredded Coconut
• 3/4 cup Sugar
• 1 teaspoon Baking Powder
• 1/2 cup Melted Butter
• 1/2 cup Plain Yogurt
• 1/4 cup Almonds
• 1 cup Water
• 1 cup Sugar
• 1 tablespoon Lemon Juice
• 1 teaspoon Orange Blossom Water

Instructions

1. 1Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking pan using a small portion of the 1/2 cup Melted Butter.
2. 2In a large bowl, combine the 1 cup Gluten-Free Flour Blend, the 1/2 cup Almond Flour, the 1/2 cup Shredded Coconut, the 3/4 cup Sugar, and the 1 teaspoon Baking Powder. Stir these ingredients together until they are evenly mixed.
3. 3Add the remaining 1/2 cup Melted Butter and the 1/2 cup Plain Yogurt to the dry ingredients. Stir everything together until a thick, well-combined batter forms.
4. 4Pour the batter into the prepared 9x13 inch baking pan and use a spatula to spread it evenly across the bottom. Carefully arrange the 1/4 cup Almonds on top of the batter, pressing them down slightly so they stay in place.
5. 5Place the pan in the preheated oven and bake for 30 to 35 minutes at 350°F (175°C). The cake is done when the top is golden brown and a toothpick inserted into the center comes out clean.
6. 6While the cake bakes, make the syrup: In a saucepan, combine the 1 cup Water, the 1 cup Sugar, and the 1 tablespoon Lemon Juice. Bring this mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer gently for 5 minutes. Remove the saucepan from the heat and stir in the 1 teaspoon Orange Blossom Water until it is fully mixed into the syrup.
7. 7As soon as the cake comes out of the oven, immediately and slowly pour all of the hot syrup evenly over the hot cake. Let the cake cool completely in the pan for at least 1 hour before cutting and serving; this allows the syrup to soak in properly.

Substitutions

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