Basbousa

Combine the semolina, sugar, and baking powder in a large bowl. Add the yoghurt, melted butter, and rose water. Mix well with a spatula until fully combined — the batter will be thick and grainy, not smooth. Unlike a standard cake batter, it should hold its shape when mounded. Grease a 23x23cm baking pan. Spread the batter evenly with a wet spatula, pressing it into an even layer about 2cm thick. Let rest 15 minutes to allow the semolina to hydrate.

Preheat oven to 180°C (350°F). Score the rested batter into diamond or square shapes with a wet knife, cutting almost all the way through. Press a whole blanched almond into the center of each piece. Bake for 25-30 minutes until the top is golden and the edges are beginning to pull away from the pan. The surface should look slightly firm and dry.

Combine sugar and water in a small saucepan. Bring to a boil over medium heat, stirring only until the sugar dissolves. Once boiling, stop stirring and cook for 5-7 minutes until slightly thickened. Add the lemon juice and cook for 1 more minute (the acid prevents crystallization). Remove from heat and stir in the orange blossom water. The syrup should be ready just before the cake comes out of the oven — it must go hot onto hot.

Pour the hot syrup slowly and evenly over the hot basbousa in a thin, steady stream. Pour in the scored lines first, then over the whole surface. The cake will sizzle and absorb the syrup immediately. You should use all the syrup. Allow to rest at room temperature for at least 30 minutes until fully absorbed and the cake has cooled slightly. Cut along the score lines to serve. Basbousa improves after several hours as the flavors meld.