Kalb el Louz

Prepare the syrup first so it can cool. Combine sugar and water in a saucepan, bring to a boil, and simmer for 8 minutes. Add lemon juice and orange blossom water, then remove from heat and cool completely.

In a large bowl, mix the semolina, ground almonds, sugar, and baking powder. Add the melted butter and rub it into the dry ingredients with your fingertips until evenly distributed.

Add the yogurt and eggs to the mixture and stir until a thick, uniform batter forms. The consistency should be like thick porridge. Let the batter rest for 10 minutes to allow the semolina to hydrate.

Pour the batter into a greased 9x13 inch baking pan and smooth the top with a wet spatula. Score the surface into diamond shapes with a sharp knife, cutting about halfway through the batter.

Press a whole blanched almond into the center of each diamond. This is both decorative and ensures every piece has a whole almond. Bake at 180°C (355°F) for 30-35 minutes until golden brown on top.

Remove the hot cake from the oven and immediately pour the cold syrup slowly and evenly over the entire surface. The temperature difference ensures maximum syrup absorption. The cake should sizzle as the cold syrup hits it.

Let the cake sit at room temperature for at least 2 hours to fully absorb the syrup. Cut along the pre-scored lines and serve the diamonds individually. Each piece should be moist, fragrant, and glistening with syrup.