Mix butter, sugar and vanilla until fluffy
Add eggs and beat well
Sift the semolina, baking powder and soda in a bowl and add slowly into the butter mixture alternately with yogurt. Beat well.
Grease a cake pan and pour in batter. Add 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.
Preheat oven to 300 and bake for 30-35 minutes
To prepare the syrup topping, dissolve sugar in water over medium heat, add the lemon juice and the rose essence and let boil for 5-7 minutes
Allow to cool by placing the container in another larger bowl filled with cold water
When the cake is firm to the touch, slowly pour the cooled syrup over the hot cake. Let the cake soak the syrup and set it aside for 15 mins