Almond Basbousa with Orange-Cardamom Syrup

Ingredients

• 300 gFine semolina
• 150 gUnsweetened grated coconut
• 200 gButter, softened
• 150 mlButtermilk or plain yogurt
• 200 gGranulated sugar
• 2 tspBaking powder
• 1 tspSalt
• 2 tspOrange zest
• 1 tspVanilla extract
• 100 gWhole roasted almonds
• 250 gGranulated sugar (for syrup)
• 200 mlWater
• 3 tbspFresh orange juice
• 1 gHoney
• 4Green cardamom pods, crushed

Instructions

1. 1

   Make batter: Preheat oven to 175°C (350°F). Grease a 23 x 33-cm baking pan. In a large bowl, combine fine semolina, unsweetened grated coconut, softened butter, buttermilk, granulated sugar, baking powder, salt, orange zest, and vanilla extract. Mix until well combined.

2. 2

   Cut and top: Spread the batter evenly in the prepared pan. Cut into 16 diamond or square pieces. Top each with one whole roasted almond.

3. 3

   Bake: Bake for 25–30 minutes until golden brown on top.

4. 4

   Make syrup: Meanwhile, prepare the syrup. In a saucepan, combine granulated sugar, water, fresh orange juice, honey, and green cardamom pods. Bring to a boil, then reduce heat and simmer for 3–4 minutes. Remove from heat and cool completely.

5. 5

   Soak: Pour the cold syrup over the hot basbousa immediately after removing from the oven. Allow to soak for at least 1 hour before serving.