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Cake 7 tbsp unsalted butter 3/4 cup superfine sugar 1 tsp vanilla extract 2 medium eggs (2 cups) semolina one and half teasp baking powder 3/4 cup yogurt (1/2 cup) blanched almonds
Sugar Syrup
16 fl oz (2 cups) water 2 cups superfine sugar lemon juice from 1 lemon or lime
Preheat the oven to 375°F. Start by making the cake. In a large bowl, beat the butter, sugar and vanilla until light and fluffy. Add the eggs and beat well. Gradually blend in the semolina and the baking powder. Add the yogurt and mix well until the batter is smooth. Spread the batter into a greased 12-inch round ovenproof pan. Cut into diamond shapes and place an almond in the center of each diamond. Bake for about 35 minutes, until a knife inserted in the center comes out clean. Switch to grill/broiler and brown the top till golden.
In the meantime, make the sugar syrup: In a saucepan, bring the water and sugar to a boil, then add the lemon juice and reduce the heat. Simmer, uncovered, for 10 minutes, then remove from heat and allow to cool.
When the cake is cooked, remove it from the oven and pour the cooled syrup over the hot cake. Cool, cut and store in an airtight container. Alternatively sprinkle chopped nuts on top instead of the almonds then bake.
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