Place the whole oranges in a pan and cover with water. Bring to the boil, reduce to simmer and cook for 1 hour.
Drain and set aside to cool.
When the oranges are cool enough to handle, remove the skin and pith from one orange and place it in a food processor with the other two whole oranges.
Preheat the oven to 180 degrees Celsius.
Combine the semolina, almond meal and baking powder together in a bowl. Beat the egg whites until stiff and set aside.
In a separate bowl, beat the egg yolks into the honey.
Beat the almond meal and semolina in with the egg yolk mix and quickly add the orange puree. Fold the egg whites through the cake mixture.
Fill a small lined cake tin and place blanched almond halves over the top to decorate. Cook at 180C for the first 15 minutes. then reduce the temperature 150C and cook for a further 75 minutes.
Serve with orange segments and sheep's yoghurt sweetened with maple syrup and vanilla.
Note: A gluten free version of this cake can be made using polenta in place of semolina.