1. Preheat the oven to 340⁰F (170⁰C).
2. Grease a medium square baking pan (about 9 x 9 inches works well). You can also lightly line the base with parchment for easier lifting later.
3. In a large mixing bowl, combine 2 cups fine semolina, 1/2 cup desiccated coconut, 1/2 cup sugar, and a pinch of salt if using.
4. Pour in 150 g melted butter or ghee and stir well so the semolina starts absorbing the fat.
5. Add 3/4 cup plain yogurt and mix until everything comes together into a thick, slightly grainy batter.
6. Sprinkle in 3/4 tsp bicarbonate soda and give it one last gentle stir, but don’t overmix.
7. Spread the batter evenly into the greased pan and gently flatten the top with the back of a spoon.
8. Let the mixture rest for 20 minutes. This will help the semolina absorb the moisture and help the cake bake evenly.
9. After resting, lightly score the surface into diamond or square shapes with a knife.
10. Press 1 blanched almond into the centre of each piece.
11. Bake at 340⁰F (170⁰C) for 25 to 30 minutes, or until the top is nicely golden and a skewer inserted in the centre comes out clean. The edges should look lightly crisp.

Syrup

1. In a small saucepan, combine 1 cup of water and 1 cup of sugar.
2. Bring it to a gentle boil, stirring until the sugar dissolves.
3. Add 3 tsp lemon juice and simmer for about 5 to 7 minutes until the syrup becomes slightly sticky but still pourable.
4. Remove from heat and stir in 1 Tbsp rose water and 1/2 Tbsp orange blossom water. Keep the syrup warm.
5. As soon as the cake comes out of the oven, slowly pour the warm syrup over the hot cake. Do it gradually so the semolina absorbs it properly.
6. Let the cake rest at least 3 to 4 hours, or even overnight if you can wait. The syrup will soak through, and the texture becomes soft, moist, and fragrant.
7. Once fully soaked, cut along the scored lines and serve.
8. A little extra sprinkle of coconut on top isn’t a bad idea either (optional).