Moroccan Honey-Orange Semolina Cakes

Preheat your oven to 350°F (175°C). Lightly grease an 8x8 inch baking pan.

In a large bowl, whisk together the fine semolina, all-purpose flour, granulated sugar, baking powder, and salt.

In a separate medium bowl, whisk together the milk, vegetable oil, and 1 teaspoon of orange blossom water.

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

Pour the batter into the prepared baking pan and spread evenly. Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

While the cake bakes, prepare the syrup: In a small saucepan, combine the honey and 1/4 cup water. Bring to a simmer over medium heat, stirring until the honey dissolves. Remove from heat and stir in the remaining 1 teaspoon of orange blossom water.

Once the cake is out of the oven, immediately pour the warm syrup evenly over the hot cake. Allow the cake to cool completely in the pan, absorbing all the syrup.

Cut into 8 squares or diamond shapes before serving.