Beat the sugar and butter together until light.
Add egg yolks, one by one.
Add the orange zest.
Fold in the flour, baking powder and cinnamon.
Beat the egg whites and fold into the flour mixture along with the semolina and almonds.
Pour into a greased square or rectangular baking tin.
Bake in a preheated 180 °C oven for 40 minutes or until it is cooked through.
To make the syrup, heat the sugar and 375 ml water together in a saucepan.
Boil gently for 10 minutes.
Pour over the hot cake and leave to be absorbed.
Cut into square or diamond shapes. Sprinkle with lemon zest and enjoy warm, with a dollop of Greek yoghurt or thick cream.
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