In a bowl, mix half the sugar with the semolina. In a separate bowl, add the yogurt, baking soda and lemon peel, then add to the semolina mixture. Leave to rest for 1 hour.
In a mixer, beat the butter with the rest of the sugar and egg yolks until frothy and smooth. Beat the egg whites into a meringue.
Add the yolk mixture and the powdered almonds to the yogurt mixture and combine. finally add the meringue, mixing carefully.
empty the mixture into a greased baking tin and bake in a preheated oven at 200C for 30 minutes.
For the syrup: boil the water, sugar, and lemon juice for 5 minutes.
Leave the cake to cool a little, then pout the warm syrup over it. Place back into the oven and bake for a further 10 minutes until the top has caramelized. Remove from the oven and let it basorb all of the syrup. cut into slices, placing a whole almond at the centre of each slice.