Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch square or round baking pan.
Step 2: In a medium bowl, whisk together the semolina, flour, baking powder, and salt.
Step 3: In a larger bowl, beat the 1 cup of sugar and melted butter together. Add the eggs one at a time, followed by the vanilla extract and Greek yogurt, mixing until smooth.
Step 4: Gradually fold the dry semolina mixture into the wet ingredients until just combined. Let the batter rest for 10 minutes.
Step 5: Pour the batter into the prepared pan and smooth the top. If using almonds, place them on top in a decorative pattern. Bake for 35-40 minutes or until the cake is golden brown and a skewer comes out clean.
Step 6: While the cake bakes, prepare the syrup by combining water, 1 cup sugar, and orange juice in a small saucepan. Bring to a boil, then simmer for 10 minutes. Remove from heat and stir in the orange blossom water. Let the syrup cool.
Step 7: Once the cake is removed from the oven, immediately pour the cooled syrup over the hot cake. Allow the cake to cool completely and absorb all the syrup (at least 2 hours) before slicing and serving.