Almond basboosa with honey and orange blossom syrup
Prepare & Cook:
100g unsalted butter, softened, plus extra for greasing
140g caster sugar
210g Greek yogurt
50g ground almonds
1 tsp baking powder
½ tsp bicarbonate of soda
700ml runny honey
2 cinnamon sticks
zest of 2 oranges
6 tbsp orange blossom water
pistachios, chopped, to serve
Preheat the oven to 180°C, gas mark 4. Grease and line 24cm square tin.
Beat the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the yogurt. Stir in the semolina, ground almonds, baking powder and bicarbonate of soda.
Pour the mixture into the tin and bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean.
Meanwhile, make the syrup. Put the honey, cinnamon sticks, zest and 200ml water in a pan over a medium heat. Simmer for 5 minutes. Remove from the heat, discard the cinnamon sticks, stir in the orange blossom water and set aside.
Remove the cake from the oven, pierce all over with a skewer, pour over half the syrup and allow to cool. Cut into small squares, scatter over the pistachios and serve with the remaining syrup.