Syrup desserts with nuts and semolina are synonymous with Greek
100 gmalmonds, coarsely chopped5eggs, separated220 gm (1 cup)caster sugar300 gm coarse semolina260 gm Greek-style yoghurt, plus extra to serveFinelygrated rind of ½ lemon and ½ orange80 gmbutter, meltedFor dusting:plain flourTo serve:2 tbsp toasted sesame seedsCitrus syrup300 gmcaster sugarJuiceand thinly peeled rind of 1 lemon and 1 orange
Preheat oven to 160C. Scatter almonds on a tray and roast until golden (5-10 minutes), then set aside.
Beat yolks and half the sugar in an electric mixer until pale (5 minutes). Combine semolina and 180ml hot water in a bowl, stir through yoghurt and rinds and add to yolk mixture. Beat to combine, stand to rest (5-10 minutes), then stir through melted butter.
Whisk eggwhites with a pinch of sugar in an electric mixer until soft peaks form. Whisking continuously, gradually add remaining sugar and whisk until mixture is smooth and glossy. Fold into semolina mixture, pour into a buttered and floured 23cm-square cake tin lined with baking paper, smooth top and bake until cake is golden and centre springs back when lightly touched (45 minutes-1 hour). Cool in tin for 20 minutes, then turn out onto a platter and pierce all over with a skewer.
Meanwhile, for citrus syrup, bring sugar, juices, rinds and 175ml water to the boil in a saucepan, stirring to dissolve sugar. Ladle over cake and stand until syrup is absorbed (10-15 minutes). Scatter over almonds and sesame seeds and serve with extra yoghurt.