In a saucepan over medium heat, place the sugar and water. Stir until sugar is fully dissolved.
Add the lemon juice and orange blossom water and stir until just combined. Take off heat and let it completely cool to room temperature.
In a large bowl, mix the semolina with sugar, baking soda and salt.
Add the yogurt and orange blossom water and mix until just combined. Cover and let rest for 1 hour.
Preheat your oven to 180°C and line a 20*30 cm rectangular pan with parchment paper or grease it with a bit of oil.
Pour mixture into prepared pan and distribute it evenly. Use a bit of water on the back of a spoon to help you with the process.
Using a knife, cut the Semolina mixture as you like, I did mine in a diamond shape. Place the crushed almonds on top and bake for around 40 mins or until edges start to separate from the pan and it's golden brown on top.
Remove from oven and immediately pour all the syrup on top. Let the semolina cake absorb all the syrup while it's cooling.