Begin by preparing the oranges that will cover the cake.
Squeeze the juice from 1-2 oranges until you get 200ml of juice. Place the juice in a saucepan, add the honey, bring to the boil and boil on a high heat for 3-4 minutes, stirring occasionally. Set aside.
Peel the remaining oranges, i.e. remove the peel with a knife, together with the bitter white part, then cut the orange pulp into slices approx. 1cm thick and set aside.
Place the almond flour in a frying pan and toast for a few minutes, stirring often so it does not burn. Remove from the heat, add the type 0 flour, wheat semolina and baking powder and stir. Set aside
Wash the oranges, grate the peel and set aside. Squeeze 125ml of juice from the oranges.
Preheat the oven (static) to 180°C and line a baking tray with baking paper, or use butter or dusting flour.
Work the butter in a bowl until creamy, then add the honey, salt, grated orange peel and the vanilla pod seeds. Beat with an electric whisk until you have a frothy texture.
Then add the eggs, one by one, waiting until each egg has been absorbed before adding the next. Add half the flour and the semolina and 125ml of orange juice.
Whisk together then add the remaining flour and the milk. Whisk just long enough to achieve a ho-mogeneous mixture.
Spread the mixture evenly onto the tray.
Take the previously prepared orange juice with honey. Soak the orange slices one at a time and place them all over the surface of the cake. Keep the remaining juice to one side.
Bake at 180°C for approx. 45 minutes. Do the toothpick test.
Remove from the oven, prick the entire surface of the cake with a toothpick and with the help of a spoon spread the remaining juice over the entire surface of the cake.
Allow to cool, then serve with a dusting of icing sugar.