Basbousa (Egyptian semolina cake soaked in syrup)

Weigh 350 g medium semolina.

Weigh 15 g desiccated coconut and grind it in a mortar until a little larger than the semolina grains, not to a flour.

Melt 105 g ghee until completely clear; set aside to cool, as it must not be used hot.

In a jug combine 60 g liquid glucose, 130 g sugar, 40 g plain yoghurt and 75 g whole milk; mix thoroughly and heat in the microwave or on the stove just until the sugar dissolves (smooth between the fingers). Use warm to room temperature.

Brush the base and walls of a 10 inch round tray with melted ghee or butter before combining anything, as the semolina absorbs liquid quickly and hardens.

Add a small pinch of salt to the semolina, pour in the room-temperature ghee and mix until every grain is coated; mix in the coconut evenly.

Pour in the liquids (not hot) and fold just until no dry pockets remain; do not overmix, to avoid forming gluten.

Pour into the centre of the tray, scrape the bowl, shake and bang the tray on the worktop about a dozen times to level it and release air bubbles.

Variation: top the batter with blanched almonds in straight lines (or other nuts or desiccated coconut).

Preheat the oven to 200C with the fan on; chill the tray in the fridge 20 minutes meanwhile.

Bake in the centre of the oven 25 to 30 minutes (about 5 minutes less for an 8 inch tray) until deep brown all over; the darker edges are usually discarded.

For the syrup, bring 135 g sugar, 250 g water and a small squeeze of lemon juice to a full boil, cut the heat and cool.

Pour the room-temperature syrup over the basbousa as soon as it leaves the oven; let it absorb, 10 to 15 minutes, then rest ideally 3 to 6 hours to firm up.

Cut into equal pieces with a spatula or scraper; serve with a spoonful of clotted cream.