cake Basbousa-Egyptian of semolina

Basbousa - Egyptian Semolina Cake. The combination of lemon and
almonds introduces the Middle East into your cup extrafine yogurt2
ounce (cup of 1/2) Syrup16 almondsSugar bleached liquid ounce of the
treatment the furnace powder3/4 of the tsp semolina1-1/2 of the medium
eggs12-1/2 ounce (2 cups) of vanilla extract2 of the tsp sugar1 of the
cup butter3/4 not salted tbsp of home.Ingredients:Batter 7 (2 the
cups)water 2 format of cup the juiceMETHODPreheat extrafin of lemon of
the tsp sugar1 the furnace with 375°F. Start by making the smooth
paste. In a large basin, beat butter, sugar and vanilla until light
and with fluffy. Add eggs and beat well them. Mix gradually in the
semolina and the baking powder. Add yoghourt and mix well until the
paste smoothes is smooth. Draw aside the smooth paste in a place
lubricated of pan out of Pyrex glass an almond in the center of each
diamond. Make cook with the furnace during approximately 20 minutes,
until a knife inserted into the center comes out of clean.In the
interval, make sugar syrup: In a pan, bring water and sugar to
boiling, then add the lemon juice and reduce the heat.Simmer,
discovered, during 10 minutes, then remove it heat and allow cool.When
that the cake is made cook, remove to it furnace and pour syrup cooled
above the hot cake. Cool, cross and stored in an airtight container.