"Bassbousa" - a delicate Eastern sweet

Ingredients: - 1 cup of flour - 1 cup of semolina - 1 cup of sugar - 1 cup of shredded coconut - 1 cup of kefir (or plain yogurt) - 1 cup of odorless vegetable oil - 1 egg - 2 tsp of vanilla sugar - 2 tsp of baking powder - 20 almond kernels for decoration (optional) Syrup: - 1/2 cup of sugar - 1/2 cup of water - 2 tbsp of lemon juice Basbousa is a crumbly cake, somewhat similar to semolina cake. Preparation: Mix the flour, semolina, sugar, shredded coconut, add vanilla sugar, baking powder, and mix well. Pour in the kefir (or yogurt), vegetable oil, and beaten egg. Mix everything thoroughly; the dough should be of medium thickness. Grease the baking dish with oil (I used a 25x25 cm dish; it is preferable to use a dish of at least this size to prevent the basbousa from being too tall). Pour in the dough and level it out. Evenly spread the almond nuts on top (no need to press them in). Place in a preheated oven at 180 degrees. Bake for about 40 minutes. Prepare the syrup so it has time to cool down. In a small saucepan, place the sugar, water, and lemon juice (for 2 tbsp, I used about 1/3 of a lemon). Bring to a boil, stirring continuously, and simmer for 2-3 minutes. Allow the syrup to cool. Let the baked cake cool slightly for about 20 minutes. Cut the cake into rectangles directly in the dish with a sharp knife, ensuring there is an almond in the center of each piece. Pour the warm cake with the cooled syrup using a spoon (make sure to moisten the entire surface of the cake, including the nuts, and pour a little syrup into the cuts). Allow the cake to cool completely. Store the basbousa wrapped in a bag to keep it soft and crumbly for longer.