Spread the semolina thinly on baking tray lined with aluminum foil, and bake for 10 minutes (Stir thoroughly; continue baking till light brown and fragrant, then leave it to cool)
In a mixing bowl, whisk butter and one portion (35 g) of sugar till thick and pale
Add honey, and mix till combined
Add baked semolina, mix thoroughly.
Set aside till semolina is soft (around 1 hour) in cool area.
Preheat oven to 170 °C, and line the baking pan with parchment paper
In another mixing bowl, whisk the yolks and another portion (35 g) of sugar till thick and pale
Add the vanilla extract and almonds.
Sift in cake flour and baking soda into the yolk mixture. Mix evenly.
Add the yolk mixture to butter mixture. Fold it in gently and thoroughly
In another mixing bowl, beat the egg whites till thick foam forms
Gradually add the castor sugar as you continue whisking
Keep whisking till egg whites form a stiff peak
Fold the egg whites into yolk and butter mixture in 2 batches, till just evenly mixed, and scrap down thoroughly as you fold
Pour batter into the baking pan, and level top
Bake for approximately 40 minutes, until the cake shrinks slightly from sides
Remove cake from the oven, and let it cool for a few minutes before unmould it.
Unmould and leave on a wire rack to cool completely before serving
Notes
Check the cake around 25 minutes into baking, if the cake browns too fast, cover the top with aluminum foil.
Recipe by Eat with Eva at https://www.eatwitheva.com/2017/05/02/recipe-eurasian-dessert-sugee-cake/