Heat the oven. Turn your oven on to 400°F (200°C).

Make the batter. In a big bowl, mix the semolina, milk, almonds, lemon zest, and baking soda.

Fill the pan. Spray a baking pan (25–30 cm) with cooking spray. Pour the batter into the pan.

Let it rest. Leave the batter for 1 hour. This lets the semolina soak up the milk.

Make the syrup. While the batter rests, put the water and sugar in a pot. Heat it until it bubbles gently, and let it cook for about 5 minutes. Take it off the heat and let it cool. Then stir in the lemon juice.

Cut and decorate. After 1 hour, cut the cake into pieces (squares or diamonds work well). Press a few almonds on top in a nice pattern.

Bake. Bake for about 35 minutes, until the top is golden brown.

Add the syrup. Take the cake out of the oven. Cut along your lines again so the syrup can soak in. Slowly pour the syrup over the whole cake.

Wait. Let the cake sit for at least 1 hour before you eat it.

Serve. Top with whipped cream and enjoy!