1/4 cup butter
3/4 cup sugar
1 tsp vanila essence
2 eggs
2 cups fine semolina (rulang)
1 tsp baking powder
1/2 tsp bicarbonate soda
3/4 cup yoghurt
blanched split almonds

SYRUP:
2 cups sugar
1 1/2 cups water
1 tbsp lemon juice

METHOD:

Cream butter, sugar and vanilla essence until light and fluffy. Add eggs one at a time and beat well. Sift semolina, baking powder and soda twice. Fold into butter mixture alternately with yoghurt.

Spread batter into a greased 20x30 cm slab cake pan and place almonds on top in rows(four across and seven down). Arrange evenly so that when cake is cut, an almond will be centred on each piece.

Bake in a moderate oven for 30-35 minutes until cake is cooked.

While cake cooks make syrup. Dissolve sugar in water over medium heat, add lemon juice and bring to the boil. Boil rapidly for ten minutes then cool by standing pan in cold water.

When cake is cooked spoon cooled syrup over the hot cake. Cool thoroughly and cut into diamond shapes or squares to serve.

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