Semolina Cake (Egyptian Basbousa)

Name: Semolina Cake
Yield: 6
Ingredients: 1/2 cup of butter; 3/4 cup of sugar; 1 tablespoon of vanilla; 2 eggs; 2 cups of semolina flour; 1 teaspoon of active dry yeast; 1/2 teaspoon of baking soda; 1 small cup of natural yogurt; hazelnuts or cashews, cut in half; For the syrup:; 2 cups of sugar; 1 1/2 cups of water; 1 tablespoon of lemon juice

1
1/2 cup of butter
2
3/4 cup of sugar
3
1 tablespoon of vanilla
4
2 eggs
5
2 cups of semolina flour
6
1 teaspoon of active dry yeast
7
1/2 teaspoon of baking soda
8
1 small cup of natural yogurt
9
hazelnuts or cashews, cut in half
10
For the syrup:
11
2 cups of sugar
12
1 1/2 cups of water
13
1 tablespoon of lemon juice

Ingredients

1
1/2 cup of butter
2
3/4 cup of sugar
3
1 tablespoon of vanilla
4
2 eggs
5
2 cups of semolina flour
6
1 teaspoon of active dry yeast
7
1/2 teaspoon of baking soda
8
1 small cup of natural yogurt
9
hazelnuts or cashews, cut in half
10
For the syrup:
11
2 cups of sugar
12
1 1/2 cups of water
13
1 tablespoon of lemon juice

Directions

1
Beat the butter, sugar, and vanilla until creamy and light
2
Add the eggs one at a time, beating well after each addition
3
Sift the semolina flour with the yeast and baking soda twice
4
Add the mixture to the butter alternately with the yogurt
5
Spread the dough in a greased 20x30 cm baking dish and place the hazelnuts or cashews along the length so that when cut, each piece will have one nut in the middle
6
Bake in a moderate oven (170°C) for about 35 minutes, or until a toothpick inserted into the center comes out clean
7
While the cake is baking, prepare the syrup
8
Dissolve the sugar in water over medium heat, add the lemon juice and let it boil
9
Boil for 10 minutes without stirring
10
Let it cool by placing the pot in cold water without stirring
11
When the cake is done, pour the warm syrup over it while still hot
12
Let it cool well and cut into lozenges or squares
13
If desired, serve with whipped cream, for 6 people.