Basboosa (Semolina Cake)

Ingredient:

 For Syrup:

• 2 cup sugar
• 1 1/2 cup water 
• Lemon juice 1
• rosewater 1 teaspoon

Cake:

• 2 cups rawa
• 1/2 tbsp baking soda
• Unsalted butter 1/2 cup
• 3/4 cup sugar
• 1 tbsp vanilla essence 
• 2 eggs beaten
• Yogurt 1 1/2 cup 
• Almonds 1/2 cup 
• Baking powder

Method

1. Heat the oven to 350°F. Add the 2 cups of sugar, water and lemon juice to a large pan. Bring to boil to a  medium heat and stir to dissolve the sugar. Reduce heat to low heat and continue to boil for about 5 to 8  minutes. Remove from heat, stir in rosewater if using and set the syrup aside to cool.
2. Sift together the semolina, baking powder and baking soda in a bowl and set aside.
3. Add the butter, sugar to the bowl of an electric mixer and cream together until fluffy. And, add the eggs, one at a time. Then add the vanilla.
4. With the mixer speed must be on medium speed, add about 1/3 of the semolina mixture to the butter and beat to incorporate. Then add 1/2 the yogurt and again beat to incorporate. Finish with the remaining ingredients, alternating the semolina with the remaining yogurt. Beat until smooth. Scrape the bowl and beat again.
5. Pour the batter into a buttered 9x12-inch baking pan or into two 8-inch round cake pans and smooth out the top. Use a knife to make diagonal lines in two directions on the surface of the batter, creating diamond shapes. Arrange an almond in the center of each diamond. Place in the oven and bake 30 to 40 minutes, or until lightly browned on the top.
6. Remove the cake from the oven and pour some of the cooled sugar syrup slowly over the entire cake while it is hot. Allow the syrup to soak into the cake before pouring on more, using up all the syrup. Set the cake aside until it is completely cooled.
7. Cut the basboosa into diamond-shaped pieces and serve at room temperature with coffee or tea.