Greek Honey-Nut Semolina Cake

To make the syrup, combine 1 cup water, 1 cup granulated sugar, 1/2 cup honey, and 1 strip orange peel in a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer for 10 minutes until slightly thickened. Remove from heat and let cool completely.

In a large bowl, whisk together 1 cup fine semolina, 1/2 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.

In a separate bowl, whisk together 1/2 cup melted unsalted butter, 1/2 cup granulated sugar, 2 large eggs, 1/2 cup plain Greek yogurt, 1/4 cup orange juice, and 1 tablespoon orange zest until well combined.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.

Pour the batter into a greased 8x8 inch baking dish. Bake at 350°F/175°C for 30-35 minutes, or until golden brown and a wooden skewer inserted into the center comes out clean.

Immediately after removing the cake from the oven, pour the cooled syrup evenly over the hot cake. The cake will absorb the syrup as it cools.

Let the cake cool completely to room temperature, about 2 hours, allowing the syrup to fully soak in. Cut into squares and garnish with 1/4 cup chopped walnuts before serving.