- 3 cup (750ml) water
- 2 teaspoon lemon juice
- 1 1/2 cup (330g) caster sugar
- 2 teaspoon orange flower water
- 1 kilogram coarsely ground semolina
- 2 1/2 cup (550g) white sugar
- 1 cup (250ml) milk
- 125 gram butter
- 1/4 cup (40g) blanched almonds
- 1Bring the water, juice and sugar to the boil in medium saucepan. Reduce heat; simmer, uncovered, 20 minutes or until syrup reduces to about 2½ cups.
- 2Cool. Stir in orange flower water. Cover; refrigerate 3 hours or overnight.
- 3Preheat oven to 160°C/325°F. Grease 20cm x 30cm (8-inch x 12-inch) lamington pan.
- 4Combine semolina and sugar in large bowl. Place milk and butter in small saucepan; stir over low heat until butter melts. Pour milk mixture into semolina mixture; stir to combine.
- 5Spread mixture into pan; smooth the top with a wet hand. Score slice into 4cm diamond shapes; centre one almond on each diamond.
- 6Bake slice about 1 hour 20 minutes or until golden brown and slightly firm to the touch. Cut through diamond shapes to bottom of slice; gradually pour cooled syrup over hot slice. Cool in pan.
Known variously throughout the Middle East and North Africa as basboosa, namoura or harisi, this sweet slice is saturated with a citrusy sugar syrup which gives it a lovely individual flavour.
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