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 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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