Hareesa (semolina cake in syrup)

Instructions

1. Preheat the oven to 180 °C and butter a square tin of about 20 cm.
2. In a bowl, mix the semolina, coconut, baking powder and salt.
3. In another bowl, whisk the eggs with the sugar, then add the yoghurt, melted butter and vanilla.
4. Combine the wet ingredients with the dry and mix until you have a smooth batter that thickens as it rests for 10 minutes.
5. Pour into the tin, smooth the surface and mark diamonds with a knife. Place an almond in the centre of each diamond if using.
6. Bake for 30 to 35 minutes, until the top is golden.
7. While it bakes, prepare the syrup: bring the water and sugar to the boil, add the lemon juice and simmer for 5 minutes, then take off the heat and stir in the orange blossom water.
8. As soon as the cake comes out of the oven, pour the warm syrup over it and let it soak for 1 hour before serving.