Ingredients

· 2½ coarse semolina

· 90g desiccated coconut

· 220g caster sugar

· 75g self-raising flour

· 200g thick yoghurt

· 200g unsalted butter, melted

· 1 teaspoon vanilla extract

· 25–30g blanched almonds

· milk, if needed

Syrup

· 330g sugar

· 250ml water

· 1 teaspoon lemon juice

· 1 teaspoon rosewater

Method

Preheat the oven to 190°C. Mix the semolina, coconut, sugar, flour, yogurt, melted butter and vanilla in a bowl. If the mixture seems too thick, add a little milk, but it should still be fairly stiff. Spread the mixture with your hands into a buttered baking tray. Cut it into diamond shapes, pressing hard. Place an almond in the centre of each diamond. Bake for 35–40 minutes or until golden brown. Meanwhile, make the syrup. Place the sugar and water in a saucepan and bring to the boil, stirring until the sugar dissolves. Simmer for five minutes without stirring. Stir in the lemon juice and rosewater and remove from the heat. Leave to cool. Pour the syrup over the cake while the cake is still hot.