Samali (Greek semolina cake in syrup)

Pour boiling hot water over the whole almonds and leave to cool completely so the skins come off; or soak overnight in cold water in the refrigerator.

Pulse half a teaspoon mastic crystals with about two tablespoons of the sugar in a food processor to a powder.

Whisk the semolina, a pinch of salt, baking powder, lemon zest and the mastic mixture.

Whisk the olive oil, Greek yogurt, water, sugar, baking soda and vanilla until smooth; add the dry ingredients a little at a time until incorporated.

Grease a 9 by 13 inch pan well with olive oil (or a 10 or 12 inch round tin), pour in the batter and smooth it.

Cover loosely with a clean kitchen towel and leave one to two hours, or longer, until the semolina absorbs the liquid and the batter dries.

Score into pieces, peel the almonds and place one in the center of each piece.

Bake at 350F for 40 to 45 minutes, until golden around the edges and fully set.

For the syrup, boil the sugar, water and lemon juice until the sugar dissolves; off the heat stir in the rose water.

Cut the hot cake into diamond slices as soon as it comes out of the oven.

Toast the remaining almonds in the oven eight to ten minutes.

Reheat the syrup until hot and pour it all over the hot cake; garnish with almonds once almost absorbed, and leave at room temperature about an hour until fully absorbed.