Combine 1½ cups of the sugar with cold water in a saucepan and simmer over low heat until sugar has dissolved. Then add cinnamon stick, cloves and orange zest and simmer for another 15 minutes. Remove cinnamon stick and cloves and allow to cool.

Preheat oven to 180°C (160°C fan). Place butter in a bowl and beat until soft and light with an electric blender or hand whisk. Slowly add remaining sugar, then add eggs individually, beating thoroughly after each addition.

In another bowl, sift flour, semolina and baking powder together. Add chopped almonds and mix well. Gradually add this mixture to batter, beating continuously. Finally, add vanilla essence and brandy to mixture and pour into a greased 25x30cm rectangular cake pan.

Bake for 30 minutes. Remove from oven and score cake into diamond shapes with a sharp knife. Spoon cooled syrup over cake and allow to cool. Decorate
each portion with a blanched almond. Serve with a dollop of yoghurt.
Makes about 18 portions.