Greek Honey & Lemon Cake

After last week's experiment with complete unfamiliarity, I wanted to retreat to safer ground this week. Browsing through one of my books, I came across a cake described as 'moist and tangy, a delicious afternoon snack'. Well, how can you resist an attempt at something like that? Although it does share one similarity with last week's - the use of beaten egg whites.
The first thing to try to trip me up was the listing of semolina in the ingredients. I'm thinking the dry semolina flour you can buy, and I'm going to substitute polenta. OK, not quite the same thing, but I figure close enough in texture, and might give it a nice colour. So I start getting all my ingredients prepared, and then I'm reading through the recipe more closely. The instructions for the semolina? Beat it in to the dry ingredients. Oops, so it's obviously not a dry ingredient then. OK, a quick trip round to the local shop is called for, and just hope they have a can of the stuff. They do, so that's alright.
The next stumbling point is that the recipe tells you to mix some of the wet ingredients together, but then fails to mention them again. What am I supposed to do with them? They obviously belong in the mix, but when and how? I figure I'll add them when the semolina goes in.
Anyway, in the end it seems to have turned out just fine. Maybe not quite honey and lemon-y enough, but there's certainly a distinct hint of both. A nice soft texture, actually almost like a cross between bread and cake. Definitely one to be made again.

Recipe:
1 1/4 cups plain flour
1 1/2 teaspoons baking powder
1/2 teaspoon nutmeg
3 tablespoons unsalted butter
3 tablespoons honey
1 lemon, juice and finely grated zest
2/3 cup skim milk
1/4 cup semolina
2 egg whites
1 tablespoon sesame seeds

Preheat the oven to 400F/200C. Line an 8 inch square cake tin with non-stick baking parchment.
In a large bowl, sift together the flour, baking powder and nutmeg.
Place the butter and honey in a pan and heat gently until melted. Meanwhile, beat the egg whites until they form soft peaks.
When the butter and honey have melted, remove from the heat. Stir in the lemon zest ad juice, and the semolina. Add the milk.
Gradually beat the liquid into the flour mixture, until fully combined.
Fold the beaten egg whites into the mixture, until fully combined.
Pour the mixture into the prepared tin. Sprinkle the top with the sesame seeds.
Bake for 25 to 30 minutes until golden brown.