Preheat the oven to 190°C, 170°C fan, gas mark 5. Grease and line a 21cm square tin with nonstick baking 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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Freezing and defrosting guidelines
Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.
Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.