Pre-heat the oven to 190C, 170c fan, gas mark 5. Grease and line a 21cm square tin with greaseproof paper, so that the base and sides are covered (this will make it easier to remove the cake from the tin once baked).
In a bowl stir together all the cake ingredients except the blanched almonds and spoon into the cake tin. Smooth down with the back of a spoon. Cut into diamonds and top with a blanched almond. Bake in the oven for 25 – 30 minutes.
While the cake bakes mix the syrup ingredients in a small pan with 100ml water over a low heat until the sugar dissolves. Remove from the heat.
When the cake is cooked remove from the oven, leave to cool for a minute before pouring over the syrup.
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