Syrup: Bring the sugar, water and cardamom pods to the boil and simmer 5 minutes. Add lemon zest and juice the remove from heat and set aside.
Cake: Preheat oven to 180 degrees C.
In a frypan melt the butter and lightly fry the almonds until golden, stirring constantly. Let cool.
Beat the yoghurt with the sugar then add the almonds and butter, the Frangelico, semolina and baking powder. Mix until combined.
Grease and line a 20x30cm baking tin. Pour the mixture into the tin and bake 20 minutes or until lightly golden. Remove from the oven and score the top of the cake in a diamond pattern just over the surface. Return to the oven and bake another 20 minutes.
Remove the cake from the oven and drizzle over the syrup. Bake another 10 minutes or until golden on top.