Moments seem to be more special when you look back on them, rather than in the moment. I always wonder why that is. Is it because we’ll never get that moment back? Because time really is fleeting, and life is a series of images that change as they repeat themselves, according to Andy Warhol? Looking back on wonderful times really make me realize that they are truly precious, and it’s almost scary to think that life can end…whenever.

Which is why, more now that I ever have in my life. I soak up every single experience until there are absolutely no drops left to absorb. Even in mundane experiences: sauteing onions and garlic, hearing the sizzle of oil, the act of folding wet and dry batters together, sitting on the T and playing funny face games with babies and kids, phone calls with loved ones. There is no experience that I ever take for granted anymore, I am officially selfish with the way I suck everything out of each and every moment.

And this absolutely decandently moist and delicious semolina yogurt cake could not symbolize this any better. It’s made entirely with semolina flour, which Italians and Middle Easterners use in abundance. Semolina is made from durum wheat, and it’s very fine. A lot of pasta is made with it.Yogurt is also used in the batter, which makes the cake moist by itself. But then, a sugar syrup is poured all over the cake once it’s baked, and the cake soaks up as much of the liquid as it possibly can. After waiting a while, the cake is heavy with moisture and so incredibly pleasing to the palate. Its texture is fine and dense at the same time, strong with the flavor of semolina.

In my daily life, I want to be this cake. Soaking in life to the fullest until I no longer can. When I look back on moments, I want to know I was bursting at the seams with the fine art of living….or in the basbousa’s case, sugar water.

Semolina yogurt cake (Basbousa)

Adapted from Janine Sciarappa

Note: semolina flour can be found at supermarkets, specialty food stores, and Italian or Middle Eastern markets.

For cake

3 cups semolina flour

3/4 cup unsalted butter, melted

3/4 cup sugar

1 1/2 teaspoons baking soda

1 cup plain whole milk yogurt (low fat works too)

1/2 cup whole blanched almonds, to garnish

For soaking syrup

4 cups sugar

3 cups water

Juice of half a lemon

Set oven to 350 degrees F. In a saucepan, bring sugar, water, and lemon juice to a boil. Reduce the heat and simmer until the syrup coats the back of a spoon, about 45 minutes. Cool syrup in a water bath and refrigerate until ready to use.

In a large mixing bowl, mix the semolina, sugar, and butter. Mix the yogurt and baking soda in a separate bowl. Wait a few minutes until the yogurt doubles in size.

When the yogurt has doubled (or almost), pour the yogurt mix on top of the semolina mix and stir until thoroughly mixed.

After you combine the two mixes, press the mix down (to avoid finger marks, you can use plastic wrap as you press down) in an 8″ x 8″ square baking pan. Note that the dough will be extremely dense.

Cut the dough into squares or diamonds, of your preferred portion size, with a knife. Place one almond in the middle of each square. Bake for about 20 minutes, or until the cake is golden and crisp on the outside.

Remove from the oven, and pour the cold sugar syrup over the hot basbousa so the cake can absorb the syrup. You may only need to use 1/2 or 3/4 of the syrup, depending on how thick your cake is. Wait a few minutes after adding it to see how much it absorbs, until the cake can no longer absorb any more.