In a large mixing bowl combine the semolina, baking powder, baking soda, and mix until well combined. Using a stand mixer fitted with the paddle attachment or a plastic spatula incorporate the rest of the ingredients and mix well until everything is well combined.
Lightly grease a 8 x 10 inch rectangular baking pan and pour in the batter ensuring even distribution.
Cover with plastic wrap and set aside for at least 2 hours or until the cake appears dry (the liquid has been absorbed).
Preheat your oven to 350 degrees Fahrenheit.
Use a sharp knife to score your samali into your serving pieces. Top each piece with a slivered almond.
Bake, uncovered, in the middle rack of your oven for approximately 30 minutes or until golden brown.
Remove from oven and immediately pour on the cooled syrup, being sure to distribute it evenly.
Allow to rest for approximately 30 minutes before serving.