Add sugar, water, lemon juice, vanilla extract, honey and orange blossom water to a medium saucepan
Place over a medium-high heat, bring to a boil and then reduce the heat
Simmer for 10 minutes, stirring occasionally until thickened
Remove from the heat and let cool

Preheat the oven to 200ºC
Fit the K-Beater
Add semolina, desiccated coconut, sugar, baking powder and bicarbonate of soda into the Appliance bowl, fit the splashguard
Mix until well combined – 30 seconds, speed Min

Add butter into a small bowl
Heat in a microwave until melted
Add honey into the melted butter and stir to combine

Transfer the content of the small bowl into the Appliance bowl
Add yoghurt and milk into the Appliance bowl
Mix – 2 minutes, speed Min
Let rest – 20 minutes

Grease the round tin with tahini, coating the bottom and sides
Transfer the batter into the tin and spread evenly with a spatula
Using a sharp knife, score a diamond pattern in the batter
Place an almond in the centre of each diamond
Bake until cooked through and golden brown – 45 minutes, 200ºC
Remove from the oven, pour over the syrup and cover
Let rest – 30 minutes
Slice

Serve