Basbousa

Ingredients for the cake:
1 stick unsalted butter, softened
2 cups semolina flour
3/4 cup sugar
1 cup plain yogurt (or 1 cup of whole milk)
1 1/2 teaspoons vanilla extract
1 T baking soda
2 eggs
blanched sliced almonds, for garnish

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Ingredients for honey glaze:
1 cup confectioners' sugar
1 cup water
1 T honey
1 generous squeeze of lemon juice (or, 1 teaspoon lemon juice)

Preparing the cake:
Preheat oven to 350 degrees F. Grease a 9-inch by 13-inch baking pan.

In a medium bowl, combine the semolina and baking soda. Set aside.

In a large mixing bowl, cream the butter and sugar; once fluffy, add vanilla and eggs, one at a time, beating until incorporated.

Add the semolina and baking soda mixture bit by bit, stirring well after each addition. Once incorporated, add the yogurt (or milk) bit by bit, stirring after each addition until fully incorporated. The batter will be very thick.

Spoon the batter into the greased baking pan, smoothing the top with a spatula.

Bake for 20 to 25 minutes, or until golden around the edges.

While baking, prepare the honey glaze. Once the basbousa has come out of the oven, pour the glaze directly on to the still-hot cake, being sure to cover it uniformly. The glaze will sink into the cake, but the top should be slightly sticky. Top with the almonds. Let cool for at least 30 minutes; slice into squares or diamonds before serving.

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Preparing the honey glaze:

Heat sugar, water, and honey over medium heat, stirring frequently, until the sugar is fully dissolved.

Let the mixture simmer for about five minutes; once it has reduced to a maple syrup sort of thickness, add the lemon juice and stir just until incorporated.