Tunisian Almond and Honey Semolina Cake

In a large bowl, combine the fine semolina, granulated sugar, almond flour, and baking powder. Mix well to ensure all dry ingredients are evenly distributed.

Add the melted unsalted butter and milk to the dry ingredients. Stir until just combined, being careful not to overmix the batter.

Pour the batter into a greased 8x8 inch baking dish. Smooth the top with a spatula.

Bake the cake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

While the cake bakes, prepare the honey syrup: In a small saucepan, combine the honey and water. Bring to a gentle simmer over medium heat, stirring until the honey is fully dissolved. Remove from heat and stir in the orange blossom water.

Once the cake is out of the oven, immediately pour the warm honey syrup evenly over the hot cake. The cake will absorb the syrup as it cools.

Garnish the top of the cake with sliced almonds. Allow the cake to cool completely before slicing and serving.