Whisk eggs and sugar to a light, fluffy mixture.

Whisk “wet” ingredients (vanilla paste, ricotta cheese, canola oil, orange zest and orange juice) together.

Sift the flour and baking powder into the mixture.

Add the semolina, almond mill and ground coconut and mix together.

Transfer batter into an oil-sprayed 9’’x 9’’ x 2’’ cake pan.

Score the batter into squares.

Place a blanched almond on each square.

In a preheated oven, bake at 350°F for about 45 minutes.

After baking, cut cake using previously scored lines.

Add a couple of rose petals to each piece.

Brush the asal syrup onto the cake slowly and evenly.

Combine sugar, lemon juice and water and bring to a gentle boil.

Dissolve sugar and cook until small bubbles surface.

When syrup becomes slightly sticky, turn heat off.

Add one drop of rose extract and one drop of zahar extract.