Honey & Semolina Cake

Grease a 5 inch wide cake tin (round or square).

In a bowl, mix together the semolina, self-raising flour and a pinch of salt.

Split the eggs, keeping both the yolk and egg white. Mix together the egg yolks with the olive oil and the honey (but keep 4 tbsp of honey apart). Add this to the semolina mixture and combine well.
In a glass bowl, beat the egg whites until stiff. Gently fold the egg whites into the cake mixture.

Put the mixture into the greased tin and bake in a 175C (gas mark 4) for around 20 - 25 minutes.

In the meantime:
grate the orange skin thinly and squeeze the orange. Put both in a small pan, add the rest of the honey and the cinnamon stick and let it simmer on low heat until it has a syrupy texture.
Toast the almond flakes in a dry shallow frying pan.

Cover the cake with the orange syrup and sprinkle over the toasted almond flakes. The syrup will set a little and becomes sticky.