1/2 cup melted butter
3/4 cup sugar
1 teaspoon vanilla extract
2 cups fine semolina
2 teaspoon baking powder
1 cup sour cream
Syrup:2 1/3 cups sugar
1 3/4 cups water
1/8 cup orange flower water
Preheat oven to 350 degrees.
In a bowl, combined the butter, eggs, vanilla and sour cream. Beat with a whisk or fork until well combined.
Spread batter into a greased 8 x 12 inch cake pan. If you are using almonds evenly arrange them on top in rows so that when cake is cut, an almond will be centered on each piece.
Bake until top springs back when pressed, 30 -35 minutes.
Make the syrup by placing the sugar on medium high heat , using a heat resistant spatula stir it around until it is melted and is a golden color. Add the (hot )water, it will boil up so make sure your pan is bigger than the amount of liquid you are adding. Let it boil for 10 minutes then set aside to cool.
Spoon or pour cooled syrup over hot cake.
Cool thoroughly and cut into diamond shapes or squares to serve.