1.      Preheat the oven to 356° F.

2.      Combine the ground walnuts with the semolina and baking powder.

3.      Whisk forcefully the olive oil with the sugar and gradually add the eggs.

4.      Continue beating and add the orange zest and cardamom.

5.      With a spatula or wooden spoon fold in the semolina mix until you get a well-blended batter.

6.      Grease a rectangular baking tray and fill with the batter.

7.      Bake for 40-45 minutes until golden.

8.      In the meantime prepare the syrup.

9.      Measure the orange juice; add water needed to attain the 11½ oz. of liquid required.

10. Boil together with the sugar and honey for 3-4 minutes.

11. While the cake is still hot cut through it to mark the pieces and then drench in syrup.

12. Let it cool

CHEF’S NOTE: Serve with ice-cream or yogurt