METHOD
Preheat the oven to 375°F. Start by making the batter. 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 oven=proof 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.
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.
Serves: 6 - 8
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Reprinted with permission from ©2007, The Middle Eastern Cookbook, New Holland Publishers (UK) Ltd., published in the US by Interlink Books click for book review
recipe from www.inmamaskitchen.com
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