Jajaj bil samn (ghee cake)

Instructions

1. Preheat the oven to 180 °C and butter a 24 cm round tin.
2. Mix the semolina, flour, baking powder and cardamom in a large bowl.
3. In another bowl, whisk the lukewarm ghee with the sugar, then add the yoghurt and milk.
4. Fold the dry ingredients into the wet ones until you have a smooth batter, without overworking it.
5. Pour into the tin, smooth the surface, then mark diamonds with a knife and place an almond in the centre of each.
6. Bake for 30 to 35 minutes, until the surface is golden and a skewer comes out dry.
7. While it bakes, heat the sugar with the water for 5 minutes to make a light syrup, then flavour it with orange blossom water.
8. Pour the syrup over the still-warm cake and let it soak in before serving.