Beat the butter, sugar, honey, ginger and pepper into a light cream. Add the eggs one by one and blend. Incorporate the almond flour, semolina, baking powder and milk.
Line a mold with parchment paper and spread out the dough over it. Bake for 40 minutes at 180°C (350°F). Let cool for 5 minutes.
Make the syrup by mixing all ingredients in a pot and cooking them over low heat. Thicken the mix by bring it to the boil for 5 minutes without covering or stirring. Pour the hot syrup on the warm cake. Let cool.