Walnut + Semolina Cake with Honey, Cardamom, Cinnamon Syrup

I've fallen for Middle Eastern food in a big way. Specificially, Lebanese, Turkish, and Syrian cuisines. It is comforting and familiar, in the way that something that one can easily fall in love with often is. For me, it has similarities to Indian food, the spices, the use of many small dishes to make a meal, with some of the light freshness of modern 'California' cuisine. My infatuation started with a delicious memoir, and this line: "Who thinks of such things? What god leant down and whispered in what mortal ear to put walnuts inside an eggplant? And then to eat it with wine? I wanted to cry." And it continued with this book, which is equally beautiful, in its descriptions of Turkey, Turkish food, and photographs that dazzle and awe. 
Now, eggplant is certainly not one of favorites. Walnuts would be more like it, which is why this recipe grabbed my attention. I can see why there wasn't a photograph included in the book. These squares of cake are not much to look at, are they? They are plain, crumble easily, not glamorous. Until you bite into one. This so-called cake is closer to bakalava in flavor and richness than it is to fluffy cake. It tastes of butter-toasted walnuts, fiery cinnamon and cardamom, the sweet syrupy honey tempered by the tart touch of lemon, all encased in moist yet crumbly, textured semolina. 

Walnut + Semolina Cake with Honey, Cardamom, Cinnamon Syrup
Adapted from Turquoise, see HERE for recipe, I listed the ingredients and modifications
1/3 lb walnuts
1/2 cup/2 sticks butter (I'd imagine you could use ghee or a vegan alternative like Earth Balance)
7 oz Greek-style yogurt (Fage sells a 7 oz container)
3 oz sugar (1/4 cup)
5 oz honey (scant 1/2 cup)
9 oz (approximately 1 1/2 cups) semolina flour
1/2 tbsp baking powder
For syrup:
3 tbsp honey
5 oz sugar
2/3 cup water
juice of small lemon
4 cardamom pods, lightly crushed
1 stick cinnamom
I increased the cooking time - still 20 minutes prior to application of syrup, but up to 12 minutes post-application. After the 20 minutes, the cake will be underdone - don't worry, it will continue to cook after the syrup has been added. Another tip, something I forgot, if you do make these, I'd recommend freezing them for 20 minutes or so after cooling so the squares will be cleaner.
Tea pairing: A brisk black. I also tried a Moroccan tea - gunpowder green with mint - which worked nicely.