Syrup: 2 cup sugar, 1 cup water, 1 tsp vanilla, 1 tsp lemon juice.
Bring to boil for 1 minute; it will be slightly thickened and light in color. Allow to cool while cake is baking.

Cake: 2 cups Cream of Wheat or Semolina, 1 cup sugar, 1/2 cup flour, 2 tsp baking powder, 1 dash of salt, 3/4 cup cooled melted butter, 1 cup of plain yogurt, 2 beaten eggs, ¼ cup chopped almonds or peanuts, Almonds (slivered) or Hazelnuts (slivered) – for the top of cake.

Preheat oven at 350.Melt butter and allow to cool before adding it to cake batter. Combine ingredients in the order they are listed, cover and let stand 15 to 30 minutes.Put into a lightly greased 12” round pan, parchment paper lined on the bottom.
Sprinkle almonds or hazelnuts on top. Bake for 45 minutes or until golden brown. Cool for 5 minutes before syrup is gently poured onto cake.If you used a spring pan, remove the cake and cut into diamonds. Leave in pan and cut diamonds if you are used a regular pan.

added by Cherri Nasr