Mix the unsalted butter, sugar and vanilla essence till its light and fluffy.
Add the eggs to butter and sugar, one at a time and mix well.
Sift the semolina, baking powder and soda in another bowl.
Mix them well.
Add the semolina slowly into the butter-sugar mixture.
Alternatively add Yogurt.
Beat well so you can allow semolina to expand once it gets into the oven.
Preheat the oven to 350F. Now grease a cake pan and spread batter into it.
Pinch in the almonds on top of the cake at equal distances so that when you cut into pieces later, each piece has an almond topping in the center.
To prepare the syrup topping, dissolve sugar in water over medium heat, add the lemon juice and the rose essence and bring to a boil. Boil it for 5-7 minutes.
Then allow to cool by placing the container in another larger bowl filled with cold water (indirect cooling).
When the cake is done, slowly pour the cooled syrup over the hot cake.
Let the cake soak the syrup and set it aside for 15 mins or so.
Once it is completely cooled, cut into diamond or square shapes. Serve each piece topped with whipped cream or just by itself.. Any which way it’s delicious.