Boil the ingredients under syrup filling together on low heat for at least 10 minutes then let it cool while preparing and baking the cake.
Mix all ingredients together, except the yoghurt, in a mixing bowl on 1st speed for 2 minute using a flat beater or until the butter is well dispersed.
Add the yoghurt and continue mixing for another 1 minute or until all ingredients has combined.
Line a bread tin's lid with silicone paper and spread the mixture into the lid using your hands, then roll it with a rolling pin in order to press it tight and get it even.
Once the dough is even, cut it into diamond or square shapes. Place one almond on each slice.
Bake at 200° C for ± 30 - 40 minutes or until golden brown.
Cut the cake again along the pre-cut lines and pour the cold syrup over while still hot. Allow all the syrup to soak into the cake.
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