Ingredients

• 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

Directions

• 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.