Step 1

Mix the lemon juice to the yoghurt and set aside for 10 minutes.

Step 2

Prepare the syrup.  Put it in a pot with all the other ingredients except the lemon juice.  Bring to a boil and simmer for five minutes.  Add the lemon juice and set aside.

Step 3

Beat the olive oil with sugar until fluffy, for about ten minutes on high speed.

Step 4

Add the eggs one at a time until incorporated.

Step 5

Add the yoghurt.

Step 6

Combine both semolinas and flour, citrus zest, salt and baking powder.

Step 7

Lower mixer speed and add the semolina mixture.

Step 8

Pour in a well-oiled and floured round 2 - 26 cm baking tin or 32 x 23 x 6 cm / 12½ x 9 x 2 ½ inches and lightly score the pieces into squares or diamonds.

Step 9

Add 2 – 3 almonds on each piece.

Step 10

Preheat the oven to 180o C / 160o C (350o F / 320o F) if using a convection oven and bake for about 1 hour, or until a knife inserted in the centre, comes out clean.

Step 11

As soon as you remove it from the oven, cut the pieces where previously scored and pour the syrup with a spoon on top to wet the cake.

Step 12

Set aside until it cools and absorb the syrup before serving.

Step 13

Serve as it is or with some ice cream or whipped cream.