DIRECTIONS

• 1. Preheat the oven to 180 degrees centigrade.
• 2. Place the butter in a small bowl and melt in the microwave or on the stove.
• 3. In a large mixing bowl, combine together the sugar and yogurt. Now add in the semolina / suji, baking powder and milk. Finally stir in the melted butter making sure the butter is well absorbed.
• 4. Transfer the semolina mixture into a lightly greased 9"-round cake pan or baking dish. Bake in the pre-heated oven for about 40-45 minutes.
• 5. While the cake is baking, prepare the cinnamon simple syrup. In a small sauce pan or pot, combine the sugar, water and cinnamon stick. Bring to a boil on high heat, stirring until sugar dissolves. Turn heat to low and let cook for a few minutes until the syrup thickens. Remove from heat and stir in the lemon juice. Let cool completely, then remove the cinnamon stick.
• 6. As soon as the basbousa is removed from the oven, pour the cool syrup on the hot basbousa. Let cool completely; syrup must be absorbed into the cake. For best result, let it sit for 1 hour before serving.
• 7. When ready to serve, top the cake with coconut & almonds.