Squeeze the oranges and grind the mastiha with two tablespoons sugar in the mortar.

In a bowl, place the semolina, sugar, mastic, vanilla and mix.

Dissolve the soda in the juice and add them to the mixture in the bowl. Mix.

Add the yogurt and stir with gentle movements.

Grease a 35 x25 cm baking tray and empty the dough. Cover and refrigerate for 24 hours.

Preheat the oven at 175 degrees on the heating elements.

Score the pieces and place an almond on each piece.

Put the ingredients for the syrup in a saucepan and boil for 5 to 6 minutes.

Add cold syrup on the hot cake.

Wait at least 6 hours before you cut it.