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Instructions:
Preheat oven to 400F. Grease and flour a round baking pan,
about 8 inches in diameter.
Prepare the syrup by placing all the ingredients in a small pan
and bringing slowly to a boil. Lower the heat and simmer for
about 10 minutes or until the syrup forms a sticky film on the
back of a spoon. Set aside to cool.
Chop the almonds finely. Pour the yogurt into a bowl, add half
the melted low-fat butter, 4 tsp matcha powder, sugar, semolina, baking powder, vanilla and almonds. Mix thoroughly until well blended. Pour the batter into the cake pan and smooth over the surface with the back of
a spoon.
Bake for about 30 minutes, or until the surface of the cake is
golden. Remove from the oven and sprinkle 1 tsp matcha powder over
it. Cut into lozenge shapes (diamond shape) and return to the oven for 3-4 more minutes.
Warm the remaining butter. Remove the basbousa (semolina cake) from the oven and pour the butter evenly over the surface. Leave to cool.
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