• Preheat oven to 350 F. Butter and flour a 9 "X 2" round cake pan. I use parchment paper lining for easy handling.
• In a large bowl, mix whisk together condenser milk, melted butter, milk and baking powder to smooth slurry. Add semolina and almond meal to it along with cardamom powder. Mix together to combine to a smooth batter. Do not over mix.
• Transfer the batter to the cake pan. Scatter the raw almonds on top. Bake for 35 minutes or so or until a skewer comes out clean and the edges are nice and golden brown.
• Once the cake is baked, take it out and drizzle liberally with the sugar syrup (recipe below) while still warm.
• I sometimes, reserve ¼ cup or so of the syrup to be used for instant moistening when serving the cake (optional)
• Let cool completely. Slice and serve.

For the Sugar Syrup 

• While the cake is baking, in a small sauce pan, combine the sugar and water. Cook for 10-12 minutes on low medium heat until the sugar dissolves and the syrup has thickened a bit. Put the stove off and add cardamom powder to the syrup.Keep the syrup warm. Drizzle the warm syrup on the cake as soon it comes out of the oven.