Preheat the oven to 350°F (180°C). Grease a 9x13 inch (or similar) baking pan thoroughly with Butter and line the bottom with parchment if you like for easy removal.
In a large bowl, beat together the Unsalted Butter and Granulated Sugar until light and fluffy. Add the Eggs one at a time, mixing well after each addition, then beat in the Greek Yogurt and the Vanilla Extract until smooth.
Stir in the grated zest of one Lemon and one Orange to the wet mixture for bright citrus flavor.
In a separate bowl whisk together the Fine Semolina, All-Purpose Flour, Baking Powder and Salt. Fold the dry ingredients gently into the wet mixture until just combined; the batter will be slightly thick. Let the batter rest for 15–20 minutes so the semolina softens.
Pour the batter into the prepared pan, smooth the top, and arrange Blanched Whole Almonds on the surface in rows or a decorative pattern. Bake for 30–40 minutes, or until the top is golden and a skewer inserted in the center comes out clean.
While the cake bakes, make the syrup: combine 1 1/2 cups Granulated Sugar and 1 cup Water in a saucepan. Add a second peel of Orange and Lemon if you like for extra aroma and drop in a Cinnamon Stick. Bring to a simmer and let bubble gently for about 10 minutes, then remove the peels and cinnamon. Finish with the Lemon Juice and simmer 1 more minute; keep the syrup warm.
When the cake is out of the oven, let it rest 5 minutes, then pierce the surface all over with a skewer or fork. Slowly pour the warm syrup evenly over the hot cake so it soaks in; start with half the syrup, wait 5 minutes, then pour the rest. Allow the cake to cool and absorb the syrup completely (at least 1 hour).
Cut into squares or diamonds and serve at room temperature. Leftovers keep well in an airtight container and taste even better the next day as the flavors meld.
