CAKE:

1/2 c. sweet butter, softened
3/4 c. sugar
1 tsp. vanilla
2 eggs
2 c. fine semolina or farina
1 tsp. baking powder
1/2 tsp. baking soda
3/4 c. plain yogurt
1 c. sliced almonds

SYRUP:

2 c. sugar
1 1/2 c. water
1 tbsp. lemon juice

1. Cream butter, sugar and vanilla until light and fluffy. Add eggs, one at a time and beat well.

2. Sift semolina or farina with baking powder and soda. Fold into buttered mixture alternately with yogurt.

3. Spread batter into a greased 8 x 12 inch slab cake pan and sprinkle almonds on top.

4. Bake in moderate oven for 30 to 35 minutes until cake is done when tested.

5. While cake cooks, make syrup. Dissolve sugar in water over medium heat, add lemon juice and bring to boil. Boil for 10 minutes, then cool by standing pan in cold water.

6. When cake is cooked, spoon cooled syrup over hot cake. Cool thoroughly and cut into squares to serve. Ice cream or thickly whipped cream may be served with Barbousa.