Traditional Semolina Cake with Cream (Basbousa)

In a saucepan, combine sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves.
Add the lemon juice and let it simmer for 7-10 minutes until slightly thickened.
Remove from heat and stir in the rose water or orange blossom water, if using. Set aside to cool.
Step 2: Make the Cream Filling

In a saucepan, whisk together the milk, cornstarch, and sugar until smooth.
Heat over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency.
Remove from heat and stir in vanilla extract. Set aside to cool slightly.
Step 3: Prepare the Cake Batter

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, mix the semolina, sugar, baking powder, and salt. Add the yogurt and melted butter, mixing until well combined.
If the batter is too thick, add milk one tablespoon at a time until it reaches a spreadable consistency.
Step 4: Assemble and Bake

Spread half of the semolina batter evenly in the prepared baking dish.
Gently spread the cream filling over the batter.
Top with the remaining semolina batter, smoothing it out carefully.
Decorate with slivered almonds or desiccated coconut, if desired.
Bake for 30-35 minutes or until the top is golden brown.
Step 5: Add the Syrup

While the cake is still hot, pour the cooled sugar syrup evenly over it.
Allow the cake to soak in the syrup as it cools.
Serving and Storage Tips