Step 1

In a saucepan, bring sugar and water to boil. Reduce heat to medium and simmer for about 30 minutes or until syrup is reduced by about half. Remove from heat; stir in lemon juice and orange blossom water or grated orange zest; set aside.
 

Step 2

Grease a 13 x 9 inch (3 L) baking pan and line bottom with parchment paper; set aside. Preheat oven to 400°F (200°C).
 

Step 3

In a small bowl, whisk together yogurt, baking powder, and soda; set aside for 10 minutes or until doubled in volume.
 

Step 4

Meanwhile, in a large bowl, combine semolina, sugar, and butter. Use your hands to rub the butter into the semolina mixture. Add yogurt mixture and continue to mix thoroughly with your hands.

Step 5

Press mixture evenly into prepared pan. If mixture feels sticky, spray hands with cooking spray.

Step 6

Using a chef's knife, make lengthwise cuts down batter and then make diagonal cuts crosswise to create a diamond shape. Top each diamond with an almond.

Step 7

Bake in prepared oven for about 25 minutes or until golden brown. Remove from oven and slowly pour Orange Blossom Water Syrup all over the cake. Let cool completely.

Tip: Pour syrup slowly to allow the cake to absorb the mixture. Cake can be stored covered at room temperature for up to 7 days.