1. Preheat the oven to 160C fan-forced or 180C conventional. Grease and line two 23-centimetre loaf tins.

2. Use a whisk attachment to beat the eggs, lemon zest, sugar and honey until pale and fluffy, about three to four minutes.

3. Mix the semolina, almond meal and baking powder together. Fold half into the egg mix, then fold in the olive oil, yoghurt and lemon juice and keep folding until well combined. Finish with the remaining semolina mix.

4. Pour the batter into the prepared tins and smooth over. Bake for 40 to 45 minutes until a skewer inserted into the cakes has crumbs on it when removed.

5. To make the syrup, add the sugar, lemon zest and juice and 30 millilitres of water to a small pot, bring to a simmer, stir until dissolved and take straight off the heat.

6. Pour half the syrup over the cakes while still in the tins and set them aside for 10 minutes before unmoulding. Pour the remaining syrup over the top of the cakes, slice and serve.

TIPS

1. Whisk the eggs until they're really light and fluffy, don't be concerned about over-beating them.

2. Different types of honey will impart distinctive character to this cake, so experiment to find your favourite.

3. Storing almond meal in the freezer will keep it fresh by preventing the oils from going rancid.