Simon Rimmer served up a delicious basbousa (semolina cake) with yoghurt and almonds on Sunday Brunch.

The ingredients are: 525g sugar, 375ml water, Peel of half orange, Juice half orange, 375g fine semolina, 50g dessicated coconut, Zest half lemon, 1 teaspoon baking powder, Half teaspoon bicarbonate of soda, 330g Greek yoghurt, 125g melted butter, 1 teaspoon vanilla, 1 teaspoon rose water, 200ml milk and a handful blanched whole almonds

Serve with more yoghurt and dried edible rose.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.