Preheat oven to 180°C (160°C fan-forced). Line a 30 x 20 cm baking dish with baking paper, leaving some overhang on the sides for easy removal. Lightly grease the paper and sides with butter or oil.

In a large mixing bowl, combine semolina, sugar, yoghurt, melted butter, baking powder, and salt. Stir with a wooden spoon or spatula until evenly combined. The batter will be thick and spreadable.

Spoon the batter into the lined baking dish. Use the back of a spoon or spatula to spread it into the corners and smooth the top. If the batter feels too stiff, lightly oil your hands and press it in with your fingers — the warmth of your hands will help flatten it smoothly.

Using a sharp knife, lightly score the surface into squares or diamonds. Press one almond in the centre of each piece.

Place the baking dish on the middle oven rack and bake for 35–40 minutes, until golden brown and a skewer inserted in the centre comes out clean.

While the cake bakes, place sugar, water, and lemon juice in a small saucepan. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce the heat and let it simmer for 8–10 minutes, until slightly thickened. Remove from heat, stir in rose water, and let the syrup cool slightly.

Remove the baking dish from the oven. Immediately pour the warm syrup evenly over the hot cake, starting at the edges and working towards the centre so it soaks in fully.

Leave the cake in the lined baking dish until it cools completely and the syrup has absorbed. Once cooled, lift it out using the paper overhang, transfer to a board, and cut along the scored lines to serve at room temperature.