Step 1

In a small sauce pan, combine sugar and water over medium-high heat. Stir well.

Step 2

Bring mixture to a boil.

Step 3

Add lemon juice.

Step 4

Lower heat to medium low and simmer for another 10 minutes.

Step 5

Remove the syrup from the heat, add the rosewater, give it a quick stir.

Step 6

Set aside and let it completely cool down before topping your Namoura.

Step 7

Preheat oven to 350F, and line a nonstick half sheet pan (17 inch x 11 inch) with parchment paper. Grease the parchment sheet with baking spray and set aside.

Step 8

In a large size bowl, whisk together the semolina, sugar, baking powder and baking soda.

Step 9

Stir in the butter rose water or orange blossom and yogurt until combined. You might need to use your hands.

Step 10

Transfer the batter to the prepared pan, wet your hands a little with water and spread it out evenly.

Step 11

Score the batter into 1-inch square or diamond shapes with a butter knife and place 1 raw almond in the center of each diamond.

Step 12

Bake for 30 minutes or until the sides and top are golden brown.

Step 13

Remove from oven and pour sugar syrup evenly all over sheet cake, immediately. Cut the cake along the lines you scored. Let the cake come to room temperature to absorb the syrup before serving.

Step 14

Enjoy!