This basbousa is impossibly soft, dense, and flecked with texture throughout.
Basbousa, namoura, or hareeseh, whatever Arabic name you give to this semolina cake, is usually impossibly soft, dense, and flecked with texture throughout. Traditionally, the cake pan is greased with tahini, which forms a toasty crust encasing the semolina-flecked cake. I like to use a square pan, as I love the graphic nature of the grid-pattern made with the almonds, but an 8" round pan works just as well.2½ cups fine semolina3 ½ oz. unsalted butter, melted1 Tbsp.
Put all the dry ingredients for the cake into a large mixing bowl and mix to combine. Add the milk, yogurt, and melted butter, then use an electric whisk to beat until it forms a smooth, creamy batter.Pour the batter into the prepared pan, then arrange the almonds in a 4 x 4 grid pattern on the cake, so that each slice will have an almond in the center when sliced. Bake in the hot oven for 40 minutes.
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