Preheat the oven to 180°C/350°F/Gas 4. Lightly butter a 23cm/9in springform tin and line the base with a circle of greaseproof paper or non-stick baking paper.
Whisk the eggs, sugar and orange rind in a large bowl with an electric whisk until the mixture is very thick and mousse like and when the whisk is lifted the mixture will leave a trail over the surface.
Gently fold in the semolina and ground almonds with a large metal spoon then the roughly chopped pistachios. Pour into the prepared tin and gently ease into an even layer.
Bake for 25-30 minutes until golden brown, risen around the edges and the top springs back when lightly pressed with a fingertip.
While the cake cooks, make the syrup by adding the honey, water and orange juice to a saucepan. Heat gently, stirring occasionally until the honey has dissolved then simmer for 3-4 minutes until syrupy. Take off the heat and stir in the orange flower or rose water and sliced pistachio nuts.
Leave the cooked cake to cool for five minutes then loosen the edge, remove the tin sides and base and transfer to a plate. Reheat the syrup then spoon over the top of the cake and leave to cool.
Chef Bee’s tip: Serve with spoonfuls of Greek yogurt.