How do you make Kelbalouz?

This is my translation from the French recipe:

Kalbalouz - Pain aux amandes

Ingredients:

500 G of large semolina

250 G of caster sugar

100 gr. melted butter

3 small grilled almond glasses and ground

1 fine sugar glass Water of flower of orange tree

1 cinnamon 1 pinch

pruned almond handle

500 at the end of sugar gr.

1 liter of water

1 water glass of orange flower

Preparation of the almond paste:

To mix almonds, sweetens, grooves and water of flower of orange tree. To filter the semolina and sugar, to sprinkle with melted butter, to work as for the couscous (to mix end of the fingers). While working the semolina, to moisten of one 1/2 water glass of flower of orange tree. To pour half of the semolina thus worked, in a copper mould (if possible) buttered beforehand, to spread out the almond paste above and to cover with the remaining semolina. To trace with the knife, on the surface of the cake, the equal squares and to furnish each square with an almond. To let cook with average furnace (approximately 200° C) 30 minutes.

Preparation of syrup:

To boil water + sugar + water of flower of lasting orange tree: 20 minutes.

When the cake is cooked, to leave it the furnace and to pour syrup, it is necessary that it bathes. To give to the furnace approximately 5 minutes (rather soft furnace), the cake will absorb all syrup then. To eat the following day preferably. To cut the squares while following the layout carried out to the knife before cooking. To lay out in paper boxes.

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