Rosewater Orange Blossom Cake (Print Version)

# Ingredients:

→ Syrup

01 - 1 1/2 cups water
02 - 1 3/4 cups granulated sugar
03 - 2 tablespoons rosewater (not rose extract)
04 - 1 tablespoon orange blossom water (not orange blossom extract)
05 - 2 teaspoons fresh lemon juice
06 - 1 cardamom pod

→ Cake Batter

07 - 1 1/2 cups semolina flour
08 - 1/2 cup granulated sugar
09 - 1 cup yogurt (Greek or regular)
10 - 3 tablespoons unsalted butter, melted
11 - 1/2 cup canola oil
12 - 1/4 cup desiccated coconut
13 - 1 tablespoon baking powder

→ For Assembly

14 - 1 tablespoon tahini paste (for greasing baking dish)
15 - 20 blanched almonds (see notes for blanching method)
16 - Fresh fruit, for serving (optional)

# Instructions:

01 - In a medium saucepan over medium-high heat, combine the water, granulated sugar, rosewater, orange blossom water, fresh lemon juice, and cardamom pod. Bring the mixture to a boil and let it cook for 3-4 minutes, stirring occasionally to ensure the sugar dissolves completely. The syrup should be clear and slightly thickened. Remove from heat and set aside to cool completely at room temperature. The aromatic syrup will infuse with the delicate floral notes as it cools.
02 - In a medium mixing bowl, combine the semolina flour, baking powder, and granulated sugar. Stir until well mixed. Add the yogurt, melted butter, canola oil, and desiccated coconut. Mix until you have a smooth, thick batter. Then add 3 tablespoons of the prepared syrup (make sure it's completely cooled) and stir to incorporate. Let the mixture rest for 30 minutes at room temperature to allow the semolina to absorb the liquids and soften, which creates a tender, moist cake.
03 - While the batter is resting, position a rack in the upper third of the oven and preheat to 350°F (175°C). Grease a 9x9-inch square baking dish with tahini paste, spreading a thin layer across the bottom and up the sides. The tahini adds a subtle nutty flavor to the exterior of the cake and helps prevent sticking. If tahini is unavailable, cooking spray or butter will work as alternatives.
04 - After the batter has rested, pour it into the prepared baking dish. Using a spatula or the back of a spoon, press and smooth the batter until it's even throughout the dish. With a sharp knife, score the surface to mark 20 equal pieces (make 4 cuts vertically and 5 cuts horizontally to form a grid). The scoring helps the syrup penetrate the cake later and creates perfect serving portions. Place one blanched almond in the center of each scored piece, pressing it gently into the batter.
05 - Bake the semolina cake in the preheated oven for 20 minutes, until it's set but still pale. Then, turn on the broiler and broil for 1-2 minutes just until the top turns a beautiful golden color. Watch carefully during broiling to prevent burning. The cake should be firm to the touch and golden brown on top. Remove from the oven and place on a wire rack.
06 - Allow the cake to cool in the pan until it reaches room temperature. Once cooled, cut along the score marks to separate the pieces. Working one piece at a time, balance each piece on a fork and dip it into the cooled syrup for a few seconds, allowing the cake to absorb some syrup. Test one piece to see if it has absorbed enough syrup to your liking. If needed, return pieces for a second brief dip. The cake should be moist but not soggy.
07 - Arrange the syrup-soaked pieces on a serving platter. These fragrant semolina cakes are traditionally served at room temperature with fresh fruit on the side. The delicate floral notes of rosewater and orange blossom pair beautifully with berries, sliced peaches, or figs. Store any leftovers in an airtight container at room temperature for up to 3 days.

# Notes:

01 - This aromatic semolina cake, known as Basbousa or Namoura in Middle Eastern cuisine, features delicate floral notes from rosewater and orange blossom water.
02 - The unique texture comes from semolina flour, which creates a cake that's simultaneously dense, moist, and slightly grainy in the most pleasant way.
03 - This cake is traditionally served during celebrations and festive occasions throughout the Middle East and Mediterranean regions.

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