Egyptian Honey Semolina Cake Bites

Prepare the honey syrup: In a small saucepan, combine 1 cup water, 1 cup honey, and 1 tablespoon lemon juice. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and let cool completely while you prepare the cake.

Preheat your oven to 350°F (175°C). Lightly grease an 8x8 inch baking dish.

In a large mixing bowl, whisk together the fine semolina, 0.5 cup granulated sugar, unsweetened desiccated coconut, and baking powder.

In a separate medium bowl, whisk together the plain full-fat yogurt and 0.5 cup melted unsalted butter.

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

Spread the batter evenly into the prepared baking dish. Use a knife to lightly score the top of the cake into 9 equal squares (3x3 grid). Place one blanched whole almond in the center of each square.

Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Immediately after removing the hot cake from the oven, slowly pour the cooled honey syrup evenly over the entire cake. The cake will absorb the syrup.

Let the cake cool completely in the dish before cutting along the scored lines and serving.