Gluten-Free Basbousa (Semolina Cake)

• Servings: 12 pieces
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Passive Time: 1 hour (soaking time)

Ingredients:

• 2 cups The Grist Mill Gold Gluten-Free Flour
• 1 cup shredded coconut
• 1 cup sugar
• 1 cup plain yogurt
• 1/2 cup melted butter
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1/4 cup slivered almonds (for topping)

For the Syrup:

• 1 cup sugar
• 1 cup water
• 1 tablespoon lemon juice
• 1 tablespoon rose water (optional)

Instructions:

1. Prepare Syrup: In a saucepan, combine sugar and water over medium heat. Stir until sugar dissolves, then add lemon juice. Let it simmer for 10 minutes until slightly thickened. Remove from heat and stir in rose water. Set aside to cool.
2. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan.
3. Mix Dry Ingredients: In a large bowl, combine The Grist Mill Gold Gluten-Free Flour, shredded coconut, sugar, and baking powder.
4. Add Wet Ingredients: Stir in the yogurt, melted butter, and vanilla extract until well combined. The batter should be thick and smooth.
5. Spread in Pan: Pour the batter into the prepared baking pan and spread it evenly. Use a spatula to smooth the top.
6. Add Almonds: Score the batter into squares or diamonds, and place a slivered almond in the center of each piece.
7. Bake: Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
8. Add Syrup: Remove the basbousa from the oven and immediately pour the cooled syrup evenly over the hot cake. Let it soak for at least 1 hour.
9. Serve: Cut the basbousa along the scored lines and serve at room temperature. Enjoy this traditional Middle Eastern dessert with a cup of Arabic coffee or tea.