Semolina Cake (basboussa) with Lemon

If you are a fan of tangy flavors, this lemon semolina cake (basboussa) is for you, otherwise skip it because this soft basboussa is very lemony.

Ingredients and Preparation

1. The syrup: Take the zest of the 4 lemons (for the cake) and squeeze the juice.
2. In a saucepan, put 135 ml of organic lemon juice (4 large juicy lemons), 475 g of sugar, 375 ml of water.
3. Mix until the sugar dissolves then put on medium heat and at the 1st boil cover and cook for 15 minutes. Remove from heat and add a little lemon flavoring and let cool completely.
4. In a terrine put 3 large eggs, the zest of 4 lemons, 200 g of brown sugar.
5. Whisk vigorously, add 150 g of lemon (or plain) yogurt.
6. Add 170 g of oil, a few drops of lemon flavouring, 1 sachet of baking powder and 390 g of medium semolina and mix (the preparation is a little runny).
7. Pour the preparation into a buttered mold and put in the oven and cook at 180 degrees 25 to 30 min until it is golden brown.
8. When it comes out of the oven, cut it into squares and plant an almond in each square and immediately drizzle with syrup, pouring in with a ladle, cover and leave to cool completely (while the cake has absorbed the syrup).
9. For more acidity put the juice of a lemon and 1/2 glass of sugar in a saucepan and bring to the boil for a few minutes until you have a thick syrup then using a brush brush the top of the cake.