Step 1: Make the syrup:
Mix 2 cups of sugar with 1 cup of water. Bring to a boil, add juice of 1/2 a lemon, let simmer for 10 minutes.
Let syrup cool in refrigerator.
Step 2: Make the cake:
Mix 2 cups of semolina flour or cream of wheat, 1 cup of sugar, 1 teaspoon of baking powder.
In a separate bowl, mix 1 and 1/2 sticks of butter (melted and cooled), with 1 16 ounce container of sour cream.
Add butter and sour cream mixture to the dry ingredients, stir by hand with a wooden spoon.
Spread mixture in buttered 9" x 13" pan.
Bake for 40 minutes at 400 degrees.
Step 3: Add almonds:
At the 20-minute mark, score the top of the cake, giving it a checkerboard design. Place a whole almond in the center of each square (I use organic roasted almond). Finish baking the cake for the remaining 20 minutes.
Step 4: Pour cool syrup on cake while the cake is still warm.
Serve cake with whipping cream.