Preheat the oven to 320℉/175℃/160℃ fan, and butter an 8-inch (20 cm) baking dish.
In a large bowl, mix 325 g coarse semolina, 200 g caster sugar, 60 g melted butter and ⅓ teaspoon baking powder.
Add 60 ml milk and 280 g Greek yogurt and mix till it is like a paste.
Spread the mixture evenly into the buttered baking dish and smooth it down. Bake for 30 minutes until golden brown and a toothpick inserted into the middle, comes out clean.
To make the syrup
In a small saucepan, combine 235 ml water and 200 g caster sugar. Stir till the sugar dissolves, and bring to a boil. Simmer for 10 minutes.
Remove from the heat, allow to cool slightly and add 1 teaspoon orange blossom water and 1 teaspoon lemon juice. Set aside till the cake is ready.
Assemble the cake
Remove the cake from the oven. Cut into diamond shapes with a butter knife and press an almond on each piece.
While it is still warm, pour all the syrup slowly and evenly over the top of the cake, it will take a while to soak all the way through.
Place the cake back in the oven at the same temperature, for 5 minutes or till the top is a lovely golden colour. Serve warm or at room temperature.
Notes
For mini basbousas, pour the mixture into buttered cupcake tins and bake for 15 minutes (till golden brown). Pour sugar syrup over the mini version and bake for another 2-3 minutes.
Semolina and orange blossom water can be found at most Italian or Middle Eastern grocery stores.
This recipe does not make a very sweet cake but feel free to adjust the level of sweetness by reducing or adding to the amount of sugar in the syrup.
Keep the cake covered in a cool kitchen for up to 3 days.
This cake freezes well and can be frozen whole, packed in plastic wrap, or in pieces in freezer bags.