Orange Blossom & Pistachio Semolina Cake (Basbousa)

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Grease and lightly flour a 20x20 cm (8x8 inch) baking pan.

2. 2

   In a large bowl, combine the semolina flour, granulated sugar (for the cake), and baking powder.

   ~2 min
3. 3

   Melt the unsalted butter in a small saucepan or microwave. Add the melted butter and plain yogurt to the dry ingredients. Mix until just combined.

   ~5 min
4. 4

   Stir in the orange blossom water (for the cake) and half of the chopped pistachios.

   ~1 min
5. 5

   Pour the batter into the prepared baking pan and spread evenly. Decorate the top with the remaining chopped pistachios.

   ~3 min
6. 6

   Bake for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

   ~35 min
7. 7

   While the cake is baking, prepare the syrup. In a saucepan, combine the sugar (for the syrup), water, and lemon juice. Bring to a boil over medium heat, stirring until the sugar dissolves.

   ~10 min
8. 8

   Once boiling, reduce the heat and simmer for 5-7 minutes until slightly thickened. Remove from heat and stir in the orange blossom water (for the syrup). Let the syrup cool.

   ~7 min
9. 9

   Once the cake is out of the oven, immediately pour the cooled syrup evenly over the hot cake. The cake will absorb the syrup.

   ~2 min
10. 10

    Let the cake cool completely in the pan before cutting into squares or diamonds. This allows the syrup to fully penetrate.