Christmas Cakes...

Semolina and Yogurt Cake
Ingredients:

1/2 c blanched, toasted almonds
2/3 c plain yogourt
2 sticks (1 cup) unsalted butter, melted
1/2 c sugar
1 1/4 c semolina flour
1 tsp baking powder
1 tsp vanilla

Syrup:
1 c + 2 Tblsp sugar
2/3 c water
2 Tblsp lemon juice

Direction:
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 butter, 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 pour the cold syrup evenly over it. Cut into lozenge shapes and return to the oven for 3-4 more minutes. Warm with remaining butter. Remove the basbousa from the oven and pour the butter evenly over the surface. Leave to cool.