Preheat the oven to 210°C
Lightly grease a 23cm square baking tin and line the base with baking paper.
Cream the butter and sugar in a bowl until smooth.
Stir in the semolina, ground hazelnuts and baking powder. Fold in the eggs, zest and juice until well combined.
Spoon into the tin, smooth the surface and bake for 20 minutes or until golden and just set. Leave in the tin to cool.Syrup:
Place the sugar and 830ml water in a saucepan. Add the cinnamon sticks and heat gently, stirring until the sugar has dissolved. Increase the heat and boil rapidly without stirring for 5 minutes. Pour into a heat proof measuring jug then return half to the saucepan. Boil for 15-20 minutes or until thickened and reduced to about 2/3 cup. Stir in the orange rind.
Add the lemon juice and orange blossom water to the syrup in the jug. Pour over the cake in the tin. When absorbed turn the plate out onto a large flat plate. Slice into 4 equal strips, and then slice each strip diagonally into 3 diamond shaped pieces. Discard the end scraps, but keep the pieces touching together.Topping:
Combine the almonds and hazelnuts and scatter over the cake. Pour the thickened syrup and orange rind over the combined nuts and leave to stand for 30 minutes. Transfer slices to plates and serve with Greek Yoghurt and a squeeze of honey.
Reprinted with permission of Janice Tripepi.
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