Simmer the butter in a large pan for a few minutes until it starts to turn brown (be careful not to actually burn it).
75 g unsalted butter
Add the semolina and continue to cook over a low heat, stirring occasionally, for about 10 minutes.
150 g semolina
Stir in the honey.
1 tbsp honey
Remove from the heat and stir in the yoghurt, followed by the bicarbonate of soda.
250 g natural yoghurt, 1 tsp bicarbonate of soda (baking soda)
Pour into an 8" (20 cm) sq silicone mould (or lined tin) and leave for an hour or more to firm up.
Cut into diamonds and place an almond on the top of each piece.
12 blanched almonds
Bake at 180℃ (350℉, Gas 4) for about 30 minutes, when the top should be nicely brown, but not burnt.
Syrup
Whilst the cake is resting, dissolve the sugar and honey in the water over a low heat.
200 g water, 100 g sugar, 1 tsp honey
Add the cardamom and clove and simmer for about 10-15 minutes or until the syrup has thickened.
2 cardamom pods, 1 whole clove
Remove from the heat and allow to cool a little.
Add the lemon and rose extract and pour over the hot cake.
½ lemon, 2 drops rose extract
Leave in the mould to cool and the cake will soak up all of the syrup.
Notes
It's really worth persisting with the first stage of browning the butter as it adds lovely nutty notes to the cake and gives it a nice colour.Excellent served with clotted cream.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.