Semolina Cake: Basbousa Bil Tamr
- 334g (2 cups) semolina
- 136g (1 cup) whole grain (or white) flour
- 60g (1/2 cup) desiccated coconut
- 64g (1/2 cup) muscovado (or white) sugar
- 245g (1 cup) low-fat (or regular) yogurt
- 240ml (1 cup) skim (or whole) milk
- 1 tbsp baking powder
- 1 tbsp cinnamon
- 500g date-paste
- blanched almonds (optional)
Mix all the liquid ingredients together, and then add them to the dry ingredients.
Brush a rectangle 20×30 dish and spread half of the basbousa mix.
Arrange date paste on top carefully, then cover with the remaining basbousa mix.
With a sharp knife, mark 30 equal squares into the top layer of semolina, decorate each with halved almonds.
Bake in a preheated oven, 200°C, until golden in color. Pass a knife over the squares again, deepening the lines.
Leave to rest before cutting and serving.
*Note: The original recipe finishes off with pouring syrup over the squares while still warm. I omitted this step completely, but I think it would work great with maple or agave syrup, or maybe even warm honey, for those who are looking for a healthier alternative.