To make sugar syrup boil sugar, water, lemon juice until thickened for about 5-8 minutes cool and set aside.
For cake cream butter, add sugar, vanilla essence and beat for 2-3 minutes until light and fluffy.
Add eggs one by one beating well after each addition.
Add food coloring, mixing well.
In bowl mix semolina, baking powder and baking soda.
Add dry ingredients to butter mixture slowly with yogurt and mix well to incorporate mixture.
Grease pan, pour batter, decorate with halved almonds over batter and bake in preheated oven at 180 degrees for 20-25 min.
Take cake out of oven, pour the cool syrup and leave for 1-1 1/2 hours until syrup is absorbed.
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