Moist Spiced Date & Almond Semolina Cake with Honey-orange Syrup

Preheat your oven to 350°F (175°C). Grease a large 9x13 inch rectangular baking dish or roasting pan generously.

In a small saucepan, combine the 1 cup chopped dates and 1/2 cup raisins with 1/2 cup of the orange juice. Simmer gently for 5 minutes until the fruits are soft and plump. Remove from heat and let cool slightly. This softening step is crucial for ease of chewing.

In a large mixing bowl, whisk together the dry ingredients: 2 cups semolina, 1 cup plain flour, 1 cup almond meal, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp cinnamon, and 1/2 tsp nutmeg.

In a separate bowl, whisk the 4 eggs with the 1/2 cup sugar until pale. Whisk in the 1 cup condensed milk and 1 cup milk until fully combined.

Gradually pour the wet egg mixture into the dry semolina mixture, stirring gently until just combined. Fold in the stewed dates, raisins, and any liquid remaining in their pan.

Pour the batter into the prepared baking dish. Bake for 35-40 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

While the cake bakes, prepare the syrup. In a small pot, combine the remaining 1/2 cup orange juice, 1/2 cup honey, 1 tbsp lemon juice, and 1/2 cup water. Bring to a boil, reduce heat, and simmer for 5 minutes. Turn off heat.

When the cake comes out of the oven, immediately prick the surface all over with a fork. Slowly pour the warm syrup over the hot cake, allowing it to soak in evenly.

Melt the 100g cooking chocolate in the microwave (30-second bursts) or over a double boiler. Drizzle the melted chocolate over the top of the cake in a zigzag pattern.

Allow the cake to cool completely and absorb the syrup before slicing into 20 squares.