| • | Preheat the oven to 375°F.
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| • | Take a large bowl; beat the butter, sugar and vanilla until light and fluffy.
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| • | Add in egg and beat well. Gradually add in semolina and baking powder.
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| • | Add the yogurt and mix well until the batter is smooth.
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| • | Pour the batter into a lubricated 12-inch circle oven proof pan. Bake for about 20 minutes.
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| • | Remove the cake from the oven. Cut the cake into diamond shapes and place an almond in the center of each piece.
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| • | Put the cake again in the oven for 10-15 minutes.
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| • | In the meantime, make sugar syrup by adding water and sugar in a saucepan and bring in it to a boil.
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| • | Now add the citrus limon juice and reduce the heat. Simmer for 10 minutes, then take aside from heat up and allow to cool.
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| • | Now pour the sugar syrup all over the red-hot cake.
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| • | Let the cake cool. Semolina Cake is ready to eat.
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