Basbousa ( Egyption Semolina Cake)

One of my closest friends studied in Egypt and she once brought this to one of our get-togethers during the month of Ramadhan, the Muslim fasting month. She sent me a recipe from the internet but somehow I forgot to save it so had to search again for the recipe.
There were so many versions so I am not sure which one is the most authentic, but I am pretty sure this might come close to it.

I followed this recipe I found on the internet but have changed a few measurements such as reducing the amount of sugar and butter, and didn't use the cream. I forgot to add vanilla but even without it it still tasted great.

Recipe: Basbousa adapted from Recipe Land's basbousa with yogurt

Sugar Syrup
1/2 cup sugar
1/4 cup water
Juice of 1/4 a lemon/lime
1" stick cinnamon

Cake batter :
about 100g butter, melted
1/3 cup sugar
1/4 cup plain full-fat yogurt
1/2 cup semolina
1/2 tsp baking powder
 1 tsp Vanilla ( optional)
handful almonds, blanched in boiling water and skin removed

1. Preheat your oven to about 200 degrees Celsius

2. In a large mixing bowl, add your semolina, sugar, baking powder, stir in yoghurt and butter. Mix well. Add vanilla if using. Pour the mixture into a very lightly greased baking tray, top with almonds and bake for about 45 minutes. This is a small basbousa, so a 6-inch round tin or a 5-cup capacity rectangular or square tin or baking dish will do. 

3. While the cake is being baked, make your sugar syrup, place sugar and water along with lemon juice and cinnamon and bring to a boil till the sugar dissolves and becomes slightly thick. remove the cinnamon stick.

5. Take the cake out once it is golden, and while it is still hot pour the syrup all over the cake. Once the sugar is absorbed, score across the cake to make diamond shakes and, leave to cool. Once completely cool, serve. 

It is best to keep this at room temperature as the cake tends to harden when it is kept in the fridge, which is why I make small batches of this. 

Serve by cutting out the diamond shapes you already made, enjoy!