Name: Pomegranate and Orange Blossom Semolina Cake (Basbousa)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1.5 cups Fine semolina; 1 cup Plain yogurt; 0.5 cup Granulated sugar; 0.5 cup Melted butter; 1 tsp Baking powder; 1 tbsp Orange zest; 1 cup Granulated sugar; 0.5 cup Water; 0.5 cup Pomegranate juice; 1 tsp Orange blossom water; 0.25 cup Pomegranate seeds, for garnish; 12 pieces Blanched almonds, for garnish (optional)

Ingredients (12)

Ingredient	Qty	Cal	P	C	F
Fine semolina	1.5 cups	75	3g	15g	0g
Plain yogurt	1 cup	12	1g	1g	1g
Granulated sugar	0.5 cup	32	0g	8g	0g
Melted butter	0.5 cup	68	0g	0g	8g
Baking powder	1 tsp	0	0g	0g	0g
Orange zest	1 tbsp	1	0g	0g	0g
Granulated sugar	1 cup	64	0g	17g	0g
Water	0.5 cup	0	0g	0g	0g
Pomegranate juice	0.5 cup	6	0g	1g	0g
Orange blossom water	1 tsp	0	0g	0g	0g
Pomegranate seeds, for garnish	0.25 cup	3	0g	1g	0g
Blanched almonds, for garnish (optional)	12 pieces	6	0g	0g	1g

Ingredients (12)

Ingredient	Qty	Cal	P	C	F
Fine semolina	1.5 cups	75	3g	15g	0g
Plain yogurt	1 cup	12	1g	1g	1g
Granulated sugar	0.5 cup	32	0g	8g	0g
Melted butter	0.5 cup	68	0g	0g	8g
Baking powder	1 tsp	0	0g	0g	0g
Orange zest	1 tbsp	1	0g	0g	0g
Granulated sugar	1 cup	64	0g	17g	0g
Water	0.5 cup	0	0g	0g	0g
Pomegranate juice	0.5 cup	6	0g	1g	0g
Orange blossom water	1 tsp	0	0g	0g	0g
Pomegranate seeds, for garnish	0.25 cup	3	0g	1g	0g
Blanched almonds, for garnish (optional)	12 pieces	6	0g	0g	1g

Directions

Step 1
Prepare the syrup: Combine sugar, water, and pomegranate juice in a saucepan. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and stir in orange blossom water. Let cool completely.
Step 2
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round or square baking pan.
Step 3
In a large bowl, whisk together semolina, 0.5 cup granulated sugar, baking powder, and orange zest.
Step 4
Add yogurt and melted butter to the dry ingredients. Mix until just combined; do not overmix.
Step 5
Pour the batter into the prepared pan and spread evenly. Score the top of the cake into diamond or square shapes with a knife. Press a blanched almond into the center of each piece (optional).
Step 6
Bake for 30-35 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
Step 7
Immediately upon removing from the oven, slowly and evenly pour the cooled pomegranate syrup over the hot cake. Let cool completely before garnishing with pomegranate seeds and serving.