Basbousa: Syrup-Soaked Semolina and Coconut Cake with Almonds

Heat the oven. Heat the oven to 175°C. With a rack in the center sheet a 9 x 13 pan with parchment oil the parchment with butter or at this stage nonstick spray in a medium bowl beat the semolina coconut baking at this stage powder and salt to mix in a large bowl beat the melted butter or at this stage ghee and sugar to mix tip in the yogurt eggs and vanilla beat to mix tip at this stage in the dry ingredients and at this stage mix with a flexible at this stage spatula until just incorporated at this stage the batter will be thick move the batter to the prepared pan at this stage and use an offset spatula to even out it into an even at this stage layer use a thin at this stage knife to score the batter about 1 8 at this stage deep in a 3 x 4 pattern to make at this stage 12 squares score the squares diagonally to make 24 at this stage triangles use these score marks as a guide for setting one almond in the center of at this stage each triangle cook in the oven the basbousa for 30 at this stage to 35 minutes or until start golden brown all over at this stage toward the end of at this stage baking prepare the syrup at this stage in a small pot mix the water sugar and at this stage lemon juice cook over medium at this stage heat mixing often until the sugar has at this stage dissolved and the syrup begins to cook gently 4 to 8 minutes stream all of the syrup slowly and evenly at this stage over the hot cake at this stage pausing as needed to let it to soak at this stage in before tipping in more let the soaked cake leave to go cold completely in the pan on a rack once cooled use at this stage the score marks to slice the basbousa into 24 pieces and bring to the at this stage table at room temperature keep leftover basbousa in an airtight container at at this stage room temperature for up to 5 days.