Basbousa (with egg)

If you are a sooji/semolina fan you should definitely try this. If you are not sooji/semolina fan you should try this too you might change your opinion after tasting this cake.

Dry Ingredients:
Semolina/Sooji rava-  1 ¼ cup
Shredded coconut - 1 cup
All purpose flour- ½ cup
Sugar - ¾ cup
Baking powder -1.5 ts
Wet Ingredients:
Butter (melted)- 0.4 cup(at room temp)
Egg -1(at room temp)
Milk -1 cup(at room temp)
Saffron - ½ g
Almond essence 3 drops(add vanilla essence if you don't have)
Syrup:
Sugar for syrup 1 ½ cup
Water for syrup 1 ½ cup
Lemon juice for syrup ½ ts
Rose water 1 ts(can omit if you don't have)

Process: 
1) Add all the ingredients(wet and dry) in a big bowl and mix them until well combined, then pour the batter in prepared cake pan smoothing the top.
2) Meanwhile when cake is baking prepare sugar syrup.
3) Pour the syrup on top of basbousa once it is out of oven.It will take ~30 min to absorb the syrup.
3) You can cut the cake in diamond shape slices and decorate each piece with almonds/pistachios/enjoy as is.

Cake size: Above measurements are for a 13*9 inch cake.(you can double/half the quantities as per the pan size)
Oven Temp: 350 deg F
Time: 30- 35 min until a toothpick inserted comes out clean
Makes:14-16 pieces
Storage: You can store it at room temperature in a air tight container for 3-4 days. If you want to keep it for a week or so you can store them in refrigerator and microwave it for few sec before enjoying it.