Basbousa - Semolina Cakes With Syrup

From Saad Fayed, I love basbousa with coffee after a good meal. They are just enough to add that extra "umpf" to a meal. The syrup is not too sugary, but sweet enough to satisfy a sweet tooth. Cooling period of 20 minutes not included.

• Ready In: 48 mins
• Serves: 30

Ingredients

• Syrup Ingredients

• 2 1⁄4 cups sugar
• 1 1⁄2 cups water
• 1  lemon, juice of
• 1  teaspoon honey (optional)

• Cake Ingredients

• 1⁄2 cup butter, softened
• 1  cup sugar
• 2  eggs
• 1 1⁄2 teaspoons vanilla extract
• 2  cups semolina
• 1  tablespoon baking powder
• 1  tablespoon baking soda
• 1  cup  whole milk

• Optional

•  blanched  almond halve
•  whipped cream

Directions

1. Prepare syrup first.
2. Dissolve sugar inwater in a medium saucepan.
3. Add lemon juice and bring to a boil.
4. Once the syrup begins to boil, add in honey.
5. Reduce heat and allow to slowly boil for about 8-10 minutes.
6. Remove from heat and set aside.
7. Preheat oven to 350ºF.
8. Lightly grease and flour a 9x12 baking dish.
9. Cream together butter and sugar in a mixing bowl. Add eggs and vanilla.
10. In a separate bowl, combine semolina, baking powder, and baking soda.
11. Slowly add to butter and egg mixture.
12. Stir in milk.
13. Pour mixture into baking dish and smooth with spoon.
14. Take a butter knife and make diagonal lines from left to right and complete to make diamond shapes.
15. Place an almond in the center of each diamond.
16. Bake for 25 minutes.
17. Remove cake from oven and pour syrup over cake until no more can be absorbed.
18. Allow to cool for 20 minutes.
19. Serve immediately with a dollop of whipped cream.