Combine the honey, sugar, water, cinnamon stick, and orange zest strip in a 1.5-quart / 1.5 L saucepan. Bring to a simmer over medium heat and cook for 5 minutes, stirring once or twice.

Remove from the heat, take out the cinnamon stick and zest, and stir in the lemon juice. Let the syrup cool to room temperature while you make the cake, then chill it in the fridge until cold.

Preheat the oven to 180 C / 350 F. Grease a 23 cm / 9-inch round cake pan and line the base with parchment paper.

Whisk the semolina, flour, baking powder, baking soda, salt, and cinnamon together in a mixing bowl.

In a second bowl, whisk the eggs and sugar for 1 to 2 minutes until pale and slightly thick. Whisk in the olive oil, yogurt, and orange zest until smooth.

Pour the wet mixture into the dry ingredients and fold together with a spatula until no dry streaks remain. Fold in 80 g of the chopped walnuts. The batter will be thick, closer to a muffin batter than a runny cake batter.

Spread the batter into the prepared pan and smooth the top with the back of a spoon. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean and the top is golden brown.

As soon as the cake comes out of the oven, poke 20 to 25 holes across the top with a wooden skewer.

Pour the cold syrup slowly and evenly over the hot cake, working in two or three additions so it has time to soak in instead of pooling on top.

Let the cake rest in the pan for at least 1 hour so the syrup absorbs fully. Scatter the remaining 40 g walnuts over the top, slice, and serve.