Preheat the oven to 180°C and grease a 20cm square baking tin with butter.
Mix semolina, sugar, flour, ground almonds, baking powder, and orange zest in a bowl.
Stir in the melted butter and milk until the batter is smooth.
Pour the batter into the tin and arrange blanched almonds on top in four rows.
Bake for 30 to 40 minutes until golden-brown and a skewer comes out clean.
Heat honey, water, and orange blossom water in a saucepan for 3 minutes until thickened.
Prick the warm cake and pour the syrup over it, then leave to cool.
Cut the cake into 16 squares and serve with whipped cream.