Basbousa

Simmer sugar and water for 8 minutes until slightly syrupy. Stir in lemon juice and orange blossom water and leave to cool completely.

Mix semolina, desiccated coconut, sugar, baking powder and salt. Stir in butter and plain yogurt to a thick, spreadable batter. Rest for 15 minutes.

Heat the oven to 180 C. Butter a 20 x 30 cm baking dish and spread semolina batter evenly with wet hands. Score into 16 diamonds with a knife and press almonds into the centre of each.

Bake scored basbousa until deep golden on top and at the edges.

Cut along the score lines and pour cool syrup slowly over the hot baked basbousa. Let it soak for at least 1 hour before serving.