Steps
- Preheat the oven to 350°F / 175°C. Butter a 9in / 23cm round cake pan.
- Mix 214g of granulated sugar with 1 cup of plain whole-milk yogurt. Stir in 150g of fine semolina, 150g of coarse semolina, 1 teaspoon of baking powder, ⅓ cup of milk, and ½ cup of melted butter.
- Spread evenly in the pan. Bake for 40-45 minutes, until golden brown.
- Meanwhile, for the syrup, bring 1½ cups of sugar, 1¾ cups of water, and 1 cinnamon stick to a boil. Stir for 3-5 minutes, until the sugar dissolves.
- Remove from the heat and add ¼ teaspoon of lemon juice. Cool completely, then remove the cinnamon stick.
- Pour the cooled syrup over the hot cake. Leave for at least 1 hour, until cool and the syrup is absorbed.
- Top with ¼ cup of sweetened shredded coconut and ¼ cup of sliced almonds. Cut into wedges.