Basboussa

In a small pot, boil the sugar and water over medium-high heat for about 8 minutes. Stir in the lemon juice, then set aside to cool completely at room temperature.

• 300 g sugar
• 250 ml water
• 1 tbsp lemon juice

✅ C'est prêt quand : syrup looks clear and slightly thickened, then is fully cooled

Heat the oven to 180 °C (350 °F) and butter a 23 x 23 cm (9 x 9 in) tin. In a bowl, mix the semolina, coconut, sugar and baking powder, then stir in the yogurt, melted butter and vanilla until you have a thick, wet batter.

• 250 g semolina
• 60 g coconut
• 100 g sugar
• 1 tsp baking powder
• 250 g yogurt
• 120 g, plus a little extra for the tin melted butter
• 1 tsp vanilla extract

✅ C'est prêt quand : batter is thick, moist and evenly combined

Spread the batter evenly in the buttered tin and smooth the top with a wet spoon. Score it into 16 squares or diamonds with a knife and press one almond into the centre of each piece.

• all of it the batter from step 2
• 16 blanched almonds

✅ C'est prêt quand : surface is smooth, marked into 16 pieces, each topped with an almond

Bake the cake in the middle of the oven at 180 °C (350 °F) for 30-35 minutes.

• all of it the batter from step 3

✅ C'est prêt quand : deep golden on top and at the edges

As soon as the cake comes out of the oven, cut again along the marks. Slowly pour the cold syrup all over the hot cake, then let it sit for at least 1 hour so it fully absorbs before serving.

• all of it the syrup from step 1
• all of it the cake from step 4

✅ C'est prêt quand : syrup is fully absorbed and the cake no longer looks wet on top