Step 1

In the bowl of a stand mixer, mix together the semolina, sugar and ghee until well combined, about 1 minute. Add the milk and baking powder and continue mixing until batter comes together, 1-2 more minutes.

Step 2

Allow mixture to rest covered for 45 minutes to soften the semolina.

Step 3

Meanwhile, make the simple syrup. Combine sugar and water in a small saucepan over medium-high heat. Bring to a boil, then lower heat to medium and cook, stirring occasionally, until the sugar has dissolved, about 1-2 minutes. Stir in the orange blossom water and lemon juice. Pour syrup into a heat proof container and allow to cool.

Step 4

Preheat the oven to 350°F. Brush the tahini on the bottom of a 9x9 baking dish. Transfer the batter to the prepared baking pan. Wet your palms with water and spread the mixture evenly with your hands.

Step 5

Cut the semolina cake into diamonds by making 5 cuts lengthwise and 8 cuts crosswise on the diagonal. Place an almond into each diamond. Bake until golden brown, about 40 minutes.

Step 6

Pour the cold simple syrup on top of the hot semolina cake as soon as you remove it from the oven. Allow the cake to cool for at least one hour before serving.