Berbouche (berbouche)

Instructions

1. Preheat the oven to 180 °C (350 °F) and butter a 24 cm (9-inch) round pan.
2. Beat the butter with the sugar until creamy, then add the eggs one at a time.
3. Add the semolina, coconut, baking powder and salt, then pour in the milk and orange blossom water while mixing.
4. Pour the batter into the pan and bake for 35 minutes, until the surface is golden and a knife comes out dry.
5. While it bakes, boil the sugar, water and lemon juice for 5 minutes to make a syrup.
6. Spoon the syrup over the still-warm cake, sprinkle with almonds and let it soak in before cutting into diamonds.