Gluten-Free Semolina Cake (Basbousa)

Instructions

1. 1Preheat your oven to 175°C. Use some of the 0.5 cup Melted Butter to thoroughly grease a baking pan. Dust the greased pan with a small amount of the 1.5 cups Gluten-Free Semolina Flour, tapping out any excess.
2. 2In a large bowl, combine the 1.5 cups Gluten-Free Semolina Flour, 0.5 cup Almond Flour, 0.75 cup Sugar, 1 tsp Baking Powder, and 0.25 tsp Salt. Whisk these dry ingredients together until they are well mixed.
3. 3In a separate medium bowl, whisk together the 2 large Eggs, the remaining 0.5 cup Melted Butter, and 0.75 cup Yogurt until they are thoroughly combined.
4. 4Pour the wet ingredients mixture from the medium bowl into the large bowl with the dry ingredients. Stir gently with a spoon or spatula until the ingredients are just combined and no dry streaks of flour remain. Be careful not to overmix the batter.
5. 5Pour the batter evenly into the prepared baking pan, spreading it out with your spatula if needed. Arrange the Almonds (as needed) on top of the batter for garnish.
6. 6Bake the cake in the preheated oven for 30-35 minutes, or until the top is golden brown and a wooden skewer inserted into the center comes out clean.
7. 7While the cake is baking, gently warm the 1 cup Syrup (Sugar, Water, Lemon Juice, Rose Water) in a small saucepan over low heat until it is warm to the touch. Immediately upon removing the hot cake from the oven, pour the warm 1 cup Syrup evenly over the entire surface of the cake.
8. 8Allow the cake to cool completely in the pan on a wire rack for at least 2 hours. This cooling time is important for the cake to fully absorb the syrup and achieve its moist texture before serving.

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