Walnut & Carrot Basbousa (Semolina Cake)

Ingredients

• 1 cup fine semolina
• 1/2 cup desiccated coconut
• 1/2 cup sugar
• 1/2 cup plain yogurt
• 1/4 cup melted butter or ghee
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon (optional)
• 1/2 cup finely grated carrots
• 1/3 cup chopped walnuts
• 1 tsp vanilla extract
• A pinch of salt

For the Syrup:

• 1/2 cup sugar
• 1/2 cup water
• 1 tsp lemon juice
• 1 tsp rose water or orange blossom water (optional)

Instructions

1. Prepare the Syrup:
   In a small saucepan, combine sugar and water. Bring to a boil, then reduce heat and simmer for 8–10 minutes. Add lemon juice and rose/orange blossom water (if using). Let it cool completely.
2. Preheat Oven:
   Preheat your oven to 350°F (175°C). Grease a square or round 8-inch baking dish.
3. Make the Batter:
   In a large bowl, mix semolina, coconut, sugar, baking powder, cinnamon, and salt. Add yogurt, melted butter/ghee, vanilla, grated carrots, and walnuts. Stir until well combined.
4. Bake the Cake:
   Pour the batter into the greased dish. Smooth the top and let it rest for 10–15 minutes. Then bake for 30–35 minutes or until golden and a toothpick inserted comes out clean.
5. Add Syrup:
   Remove the cake from the oven and immediately pour the cooled syrup evenly over the hot cake. Let it soak for at least 30 minutes.
6. Serve:
   Cut into squares or diamonds. Serve warm or at room temperature.

Let me know if you’d like a gluten-free, vegan, or nut-free variation!