1 tsp rose water or orange blossom water (optional)
🥄 Instructions:
1. Make the Syrup (First):
Combine sugar and water in a saucepan. Bring to a boil.
Add lemon juice, reduce heat, and simmer for 8–10 minutes.
Stir in rose or orange blossom water if using. Let cool completely.
2. Make the Cake Batter:
Preheat oven to 350°F (175°C). Grease a 9×9-inch or 8×12-inch baking dish.
In a bowl, mix semolina, flour, sugar, salt, and baking powder.
Add melted butter and yogurt. Mix until well combined (batter will be thick).
Stir in shredded coconut if using.
3. Assemble and Bake:
Spread the batter evenly into the greased pan. Smooth the top.
Score into squares or diamonds. Place one almond in the center of each piece.
Bake for 30–35 minutes or until golden and a toothpick comes out clean.
4. Add the Syrup:
Remove cake from oven and immediately pour cooled syrup evenly over the hot cake.
Let the cake absorb the syrup and cool before cutting and serving.
