- 300g/11oz semolina
- 175g/6oz soft brown sugar
- 175g/6oz plain flour
- 40g/1½oz ground almonds
- 1½ tsp baking powder
- 1 orange, zest only
- 75g/3oz butter, melted, plus extra for greasing
- 225ml/8fl oz milk
- 16 blanched almonds
- 150g/5fl oz acacia honey
- 110ml/4fl oz water
- 1 tbsp orange blossom water
- 200ml/7fl oz double cream, whipped until soft peaks form when the whisk is removed, to serve
- Preheat the oven to 180C/350F/Gas 4 and grease a 20cm/8in loose-bottomed square baking tin with butter.
- For the cake, mix the semolina, sugar, flour, ground almonds, baking powder and orange zest together in a bowl until well combined.
- Gradually stir in the melted butter and milk until you have a smooth batter.
- Pour the batter into the greased tin and carefully arrange the almonds on top in 4 rows.
- Transfer to the oven and bake for 30-40 minutes, or until the cake is golden-brown on top and a skewer inserted into the middle comes out clean.
- Meanwhile, for the syrup, heat the honey, water and orange blossom water in a saucepan over a low heat, stirring constantly, for 2-3 minutes, or until the mixture is smooth and has thickened slightly.
- When the cake is cooked, remove it from oven, prick the surface several times with a toohpick, and slowly pour the syrup over the surface of the cake. Set the cake aside to cool and absorb the syrup.
- To serve, cut the cake into 16 squares, so that there is an almond in the middle of each piece. Place a piece of cake onto each of 8 serving plates and spoon some whipped cream alongside.