Yoghurt cake with syrup

Syrup Prepare the syrup earlier on, even on the previous day so when you use it it should be completely cold. You don't have to boil it for long, a couple of minutes should do it, because you don't want it to thicken. 

Cream the butter with the sugar until fluffy (if you use clarified butter it gets even better). 

Add the eggs one by one and then, little by little the yoghurt with their skin. 

Then add the spices and finally, lowering the speed, add the semolina little by little into which you have already mixed the baking soda and the baking powder. 

Pour into a buttered tray of 40 cm and bake in a preheated oven at 180°C, for about 45 minutes to one hour, depending on your oven. 

When you remove it from the oven, while it is still piping hot, pour the syrup over it that should be completely cold, sprinkle with plenty of roasted slivered almonds and let it cool thoroughly before you cut it.