Step 1

Add the sugar, water and lemon juice to a medium, thick-bottomed saucepan, and bring to a boil over medium heat, giving the pan an occasional swirl and skimming off any foam on the surface.

Step 2

Turn heat down slightly and boil 2 minutes, swirling the pan occasionally. (The syrup will thicken more upon cooling.)

Step 3

Turn off heat and stir in the orange blossom water or rose water; cool to room temperature, then use.

Step 4

Preheat oven to 3750F (1900C); brush the tahini on the inside of a 10-inch (25 cm) round baking pan.

Step 5

Whisk together the semolina, baking powder, salt, sugar, and coconut in a large bowl. Stir in the butter and milk until combined.

Step 6

Transfer the batter to the prepared pan and spread it out evenly; let it sit for 10 minutes.

Step 7

Score the batter into 1-inch (2.5-cm) square or diamond shapes with a sharp knife, periodically dipping the knife in hot water and drying it off before continuing to score the batter; place 1 almond in the center of each diamond.

Step 8

Bake until the sides and top are golden brown, about 30 minutes. (If the sides are brown but the top isn’t, you can broil the cake for a couple minutes to brown the top.)

Step 9

Once out of the oven, cut the cake along the lines you scored. Slowly pour the cooled syrup onto the hot cake. Let the cake sit at room temperature 2 hours to absorb the syrup before serving.