Preheat oven to 160°C/180°C. Grease a deep 20cm round baking tin; line base and side with wax or butter paper.

Beat butter, suger, honey and spices in small bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions; transfer mixture to medium bowl. Fold in ground almonds, semolina, baking powder and milk.

Spread mixture into tin; bake about 40 min. Stand cake in tin 5 min.

Meanwhile, make spiced syrup.

Pour strained hot syrup over hot cake in tin; cool cake in tin to room temp. Turn cake in tin upside-down onto a serving plate; refrigerate for 3 hours.

SPICED SYRUP - stir ingrediants in a small saucepan over heat, without boiling, until sugar dissolves, bring to a boil. Boil, uncovered, without stirring, about 5 min or until syrup thickens slightly.