Revani

Zest the orange into the dry ingredients before juicing it -- you cannot zest an orange once it has been juiced.

In a saucepan combine one cup of granulated sugar, the juice of an orange and one and a half cups of water, mix and bring to a boil.

Once it boils and the sugar has completely dissolved, turn off the heat, stir in half a cup of honey and one teaspoon of vanilla extract, and set aside to cool completely.

Whisk together 170 g finely ground semolina flour, 150 g all-purpose flour, 9 g baking powder, a pinch of salt and the zest of an orange.

Beat five room-temperature eggs with half a cup of granulated sugar on high with the whisk attachment until tripled in volume, thick, fluffy and pale yellow.

Add half a cup of light olive oil and one teaspoon of vanilla extract and whisk together.

Add the dry ingredients a little at a time on low speed until the flour is just incorporated.

Spray a 10 inch round baking pan and line it with parchment paper.

Line the bottom with a layer of sliced almonds, then spread the batter evenly on top and smooth it out.

Bake on the centre rack of a preheated 350F oven for about 25 minutes, until springy and a tester comes out clean.

As soon as it comes out, poke it all over with a skewer and pour all the cooled syrup on top.

Wait about an hour at room temperature, or overnight, until the syrup is absorbed.

Run a knife around the edges, tap the bottom of the pan and invert onto a cake platter to serve.