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Preheat oven to 180°C (350°F). Grease a baking dish with butter.
In a mixing bowl, combine butter, sugar, yoghurt, medium wheat semolina, fine semolina, and baking powder. Mix well until all ingredients are fully incorporated.
Pour the mixture into the greased baking dish and smooth the top with a spatula.
Place blanched almonds on top of the mixture.
Bake in the preheated oven for about 40-45 minutes or until the top is golden brown.
Meanwhile, prepare the syrup by combining water, sugar, blossom water, and lemon juice in a saucepan. Cook over medium heat until the sugar dissolves and the syrup thickens slightly.
Once the cake is baked, remove it from the oven and pour the hot syrup over the hot cake.
Allow the cake to cool and absorb the syrup before cutting it into pieces and serving.