Basbousa Egyptian Cake / FLOURLESS CAKE RECIPE

Preheat the oven to 170°C.

In a mixing bowl, combine the eggs and sugar, whisking until well mixed.

Add the yogurt and oil to the mixture and combine thoroughly.

In a separate bowl, mix the semolina flour, baking powder, cardamom powder, and desiccated coconut.

Gradually add the dry ingredients to the wet mixture, stirring until well combined.

Pour the batter into a greased sheet pan.

Bake in the preheated oven for 35-40 minutes or until golden brown.

While the cake is baking, prepare the syrup by combining sugar, water, rose water, and lemon juice in a saucepan and bringing it to a boil, then simmer until slightly thickened.

Once the cake is baked, remove it from the oven and pour the syrup over the hot cake.

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