First, prepare the syrup.
Mix the sugar and water in a small saucepan and place the saucepan over medium heat.
Bring to a boil then let simmer for 5 minutes or until the syrup starts to thicken. Turn off the heat and add orange blossom water. Let cool and set aside.
In a Bowl, whisk the eggs with salt for few minutes then add sugar, butter, almonds, bread crumbs and baking powder.
Add lemon juice and zests.
Mix everything well and pour the batter in a baking pan (I used 9x9 inch square pan in this recipe).
Bake at 350° F preheated oven for about 25 to 30 minutes or until a knife inserted comes out clean. It will take more time baking if the cake is thick.
Immediately, pour the cold syrup on top.
Garnish with your choice of nuts.
Let cool completely before cutting.