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Preheat oven to 160°C fan forced (180°C conventional).
Generously grease a 20cm square metal tin with tahini. Do not line.
Combine the semolina, sugar, baking powder and salt.
Add the yoghurt, melted butter and orange blossom water. Mix until just combined.
Spread into the prepared tin and smooth the surface.
Rest for 30–45 minutes.
Score into 20 diamonds, cutting halfway through the batter. Place one almond in the centre of each piece.
Bake for 45–50 minutes, or until a deep golden brown.
Meanwhile, combine the sugar, water and lemon juice in a saucepan. Bring to the boil, then simmer for 8–10 minutes.
Remove from the heat and stir through the orange blossom water just before pouring over the cake.
As soon as the cake comes from the oven, slowly pour the warm syrup evenly over the hot cake.
Allow the syrup to absorb completely.
Cool completely in the tin before cutting through the scored lines.
It is even better the following day.
Store in an airtight container for up to 5 days.