Preheat oven to 180° C
Whisk together eggs, sugar and vanilla extract. Add semolina, ground almonds, yoghurt and melted butter and whisk together.
Sift in flour and baking powder then fold to combine. Let the batter sit for 5-10 mins. It should be a fairly thick consistency.
Pour in to greased tin and then add dollops of raspberry jam. Using a skewer, marble it through the batter. Bake for 20-25mins or until a skewer inserted comes out clean.
To make the sugar syrup simply place sugar and water in a pan over medium heat. Stir to dissolve and let it come to a boil(approximately 5 mins).
Pour 2/3 warm syrup over the warm cake and then let it cool completely.
Once completely cooled, crumble the cake up in a bowl in to small pieces (I used half of the cake and it yielded 23 truffles).And now by adding the rest of the syrup and a few tsp of jam if needed, you should form a dough like consistency which can easily form balls.
Roll out the truffles and then freeze for 20 mins.
Prepare the icing by mixing icing sugar and water. Lightly coat truffles in icing and then in coating.
Refrigerate for 30 mins and then enjoy!