Preheat your oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper.

Combine the dry ingredients in a large bowl: semolina, almond flour, baking powder, baking soda, salt, and optional cardamom powder.

Whisk together the wet ingredients in another bowl: yogurt, granulated sugar, melted butter, eggs, and vanilla extract until smooth.

Gradually add the dry mixture into the wet mixture, stirring gently to combine. Do not over-mix.

Pour the batter into the prepared cake pan, smooth the top, and sprinkle the sliced almonds over it.

Bake for 30-35 minutes, or until lightly golden and a toothpick inserted comes out clean.

Prepare the honey syrup by simmering honey, water, and lemon juice until the honey dissolves. Let cool.

Cool the cake in the pan for 10 minutes before carefully removing it and placing it on a serving plate.

Drizzle the warm honey syrup over the cake while it's still warm to soak it in.

Let it cool completely before slicing.