Instructions:

Ingredients: 350g Semolina 100g Desiccated coconut 125g melted butter 65g granulated sugar 1 tsp baking soda 235g yogurt 20g blanched almonds Syrup ingredients: 400g sugar (2 cups) 1.5 cups water 1 Tbsp rosewater 1teaspoon lemon juice Method: 1. Pre-heat oven to 200 Degrees C. Grease a pie dish with butter or olive oil and set aside. 2. Mix the semolina, coconut, sugar, baking soda, and the butter in a large bowl. Use your hands to incorporate the butter with the other ingredients until mixed well. Add the yogurt and continue mixing with your hands until fully combined.The mixture should be fairly thick and easy to press with hands (not thin like cake or brownie batter) 3. Press the mix down into the pie dish. The cake mix should be about 1 inch thick.Cut a diamond or square design in the cake with a knife. Place an almond onto each pre-cut square. 4. Bake at 200 degrees for 30 min to 40 mins until it's a bronze brown colour. If no colour forms on the top turn on the grill for 1-2 minutes until the top is golden/bronze. Cut the Cake again along the pre-cut lines and pour syrup on top while its hot so it can absorb all through. FOR THE SYRUP: While the cake is baking, Mix all the ingredients for the syrup and place in saucepan on high until it boils. Boil for 10 minutes or until the syrup coats the back of a spoon.