Cake Ingredients:
1/4 cup honey
3 Tablespoons EVOO
Zest of 2 lemons, or zest of 1 large orange*
4 large eggs, lightly whisked with a fork
1 1/2 cups semolina
2 teaspoons baking powder
1 cup ground almonds, AKA almond meal
 (Homemade almond meal:  Mix 1 cup roasted almonds with 1 teaspoon sugar and process until meal consistency is achieved.  Do not over mix as almond butter will occur.)
1/2 cup almond milk or whole milk

Syrup Ingredients:
Juice of 2 lemons
1/4 cup honey
2 ripe peaches, pits and skins discarded, chopped
2 cups water

In a medium sized bowl, combine the honey, oil, lemon zest, and eggs.  Fold in the remaining ingredients until well combined.  Pour the mixture into an 8-inch cake pan, which has been greased (or sprayed) and floured, tapping out any excess flour.  Place into a preheated 325 degrees F oven and bake for 45 minutes until golden in color and the center feels firm to touch. 

While the cake is baking, add all of the syrup ingredients to a medium sized sauce pan and simmer over medium-low heat until slightly thickened in consistency, approximately 15 minutes. 

Allow the cake to cool at least 25 minutes prior to serving.  Invert the cake onto a cutting board and using a bread knife cut out a slice.  Serve with the syrup underneath and drizzled over top.  Or when the cake is still warm and still in the cake pan, poke holes into the top of the cake numerous times with a fork then pour the warm syrup over top.  Allow to absorb into the cake 15 minutes prior to serving. 

* Optional orange zest syrup: 
3/4 cup water
1/2 cup sugar
2 tablespoons Gran Marnier (orange liquor)

If peaches are not in season but oranges are, use the orange zest for the cake. The cake should be room temperature and not warm with a hole already poked into it from a fork. In a small sauce pan over high heat, combine the sugar with water and simmer until the sugar has completely dissolved and turns to syrup.  Turn off the heat.  Stir in the Gran Marnier and while the syrup is warm and the cake still in the pan, pour the syrup over the cake and allow to percolate into the cake.