• Preheat your oven to 180 C / 350 F. Grease a 6" cake tin well.
• In a medium-sized bowl, combine the dry ingredients - semolina, almond meal, wholewheat flour, baking powder, baking soda, salt, sugar and orange zest. Give it all a good whisk to ensure there are no lumps.
• Add in the yogurt, orange blossom water, oil, and orange juice. Stir into the dry ingredients. Whisk until a thick, smooth batter is formed.
• Pour into the prepared tin and bake for 30-40 minutes until a skewer inserted in the center comes out clean with just a few moist crumbs attached.

Orange Honey Syrup

• While the cake is baking, pour orange juice in a small saucepan and let it simmer for about 10 minutes till it's reduced by a third. Take it off the heat and stir in honey. Taste and adjust for taste. Let this syrup cool completely.
• Once the cake is baked, let it cool for 20 minutes. Then poke holes with a skewer. Spoon or brush the syrup all over the warm cake. Make sure the entire surface is covered with the syrup. Let the cake soak in the syrup.
• Once the cake is completely cool, top with toasted almonds and caramelized oranges. Serve with leftover syrup. Enjoy!

Caramelized Oranges

• Bring water and sugar to a boil in a small saucepan. Let it cook until all the sugar is dissolved.
• Add the orange slices to the pan and let them simmer for 20-15 minutes till the rind is almost translucent and the syrup is really thick. Make sure you turn the slices over a couple of times.
• Take the caramelized slices out and place them on a rack. Cool them completely. At this point, you can allow them to dry for a few hours to harden them or use straight away.