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🍰 Basbousa Moroccan Style (Moroccan Semolina Cake)

A moist and fragrant semolina cake infused with orange blossom syrup and topped with almonds or coconut. This Moroccan-style basbousa is soft, rich, and perfect for tea time or special occasions.

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Ingredients

For the Cake:

• 2 cups fine semolina

• 1 cup granulated sugar

• 1 cup plain yogurt

• ½ cup vegetable oil

• 2 eggs

• 1 tsp baking powder

• 1 tsp vanilla extract

• 2 tbsp orange blossom water

• Zest of 1 lemon (optional)

• ¼ tsp salt

For the Syrup:

• 1 cup sugar

• ¾ cup water

• 1 tbsp orange blossom water

• 1 tsp lemon juice

For Garnish:

• Whole almonds (blanched) or shredded coconut

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Instructions

1️⃣ Prepare the Syrup:

1. In a saucepan, combine sugar and water.

2. Bring to a boil, then reduce heat and simmer for 8–10 minutes.

3. Add lemon juice and orange blossom water.

4. Remove from heat and let cool completely.

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2️⃣ Prepare the Cake Batter:

1. Preheat oven to 180°C (350°F).

2. In a large bowl, mix semolina, sugar, baking powder, and salt.

3. Add yogurt, oil, eggs, vanilla, orange blossom water, and lemon zest.

4. Mix until well combined. Do not overmix.

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3️⃣ Bake:

1. Pour batter into a greased baking dish (about 22–24 cm).

2. Smooth the surface and score into squares or diamonds.

3. Place one almond in the center of each piece.

4. Bake for 30–35 minutes until golden brown.

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4️⃣ Add Syrup:

1. Pour the cooled syrup over the hot cake immediately after baking.

2. Let absorb for at least 1 hour before serving.