Carrot Basboosa with Hazelnut Crumble

Serves 12

Basboosa is a classic Middle Eastern semolina cake with Egyptian origins. Like baklava and konafi, basboosa is saturated with syrup to help keep the cake moist and preserve it. I wanted to create a less-sweet version that doesn’t rely on as much sugar for moistening, so I doubled the butter, added a bit of milk, and folded grated carrots into the batter. This is a great alternative to carrot cake—the semolina gives the crumb texture. In addition to adding flavor and aroma, the carrots help keep the cake moist.

• cake
• 2½ cups semolina flour
• 1 cup hazelnuts, skins rubbed off, toasted
• 2 cups sugar
• 1 tablespoon baking soda
• 1 tablespoon baking powder
• 1½ teaspoons salt
• 2 sticks (½ pound) unsalted butter, melted
• 3 large eggs
• 1 cup milk
• ½ cup carrot juice
• 2 cups grated carrots
•   Lemon Syrup (see recipe)
• hazelnut crumble
• 1 cup hazelnuts, skins rubbed off, toasted
• 2 tablespoons brown sugar
• 2 tablespoons confectioners’ sugar
• 1 tablespoon olive oil
•   Pinch salt

● For the cake: Preheat the oven to 350°F, with a rack in the middle. Line a 9-by-13-inch baking dish with oiled parchment paper.

● Combine the semolina flour and hazelnuts in a food processor. Pulse until the mixture is as fine as flour. Combine the hazelnut-semolina mixture with the sugar, baking soda, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer and a big bowl). Mix well and then stream in the butter with the mixer running on low. When the mixture is well incorporated, add the eggs, one at a time, beating until each is incorporated before adding the next. Add the milk, carrot juice, and grated carrots and continue mixing until combined. Pour the batter into the prepared baking dish. Bake until a toothpick inserted in the center comes out clean, about 45 minutes.

● Pour lemon syrup over the warm cake and allow to rest 4 hours.

● For the crumble: Combine the hazelnuts, the sugars, oil, and salt in a food processor and pulse until the mixture is ground to a sandy consistency. Transfer to a plate. Cut the cake into squares and toss each piece in the crumble before serving.