Mix the semolina, ground almonds, sugar, and baking powder in a large bowl. Make a well and add the eggs, yogurt, oil, and natural orange blossom water. Mix until you have a smooth batter.
Butter and flour the rectangular dish. Pour in the batter and smooth the surface. Lightly mark squares to cut after baking. Sprinkle the top with slivered almonds to decorate.
Bake for about 25 minutes until the top is golden brown and slightly firm.
Combine the water, sugar, and glucose syrup in a small saucepan.
Bring to a boil and simmer for 10 to 15 minutes to thicken the syrup slightly.
Pour the hot syrup over the hot cake as soon as it comes out of the oven. Allow to absorb until the cake is completely cooled and moist.
Cut the cake into squares along the lines you have drawn.
