Bring water and sugar to a simmer. Add the cinnamon stick and brandy. Simmer over medium heat for 5 – 7 minutes. Remove and cool.

Preheat oven to 180C/375F. Butter a 12-inch / 30 c round springform pan.

Sift the semolina and baking powder together. Set almonds aside separately.

Whip the butter at high speed until creamy. Gradually add the sugar, beating. Add the yolks one at a time and whip after each addition. Whip in the brandy.

Add the semolina mixture to the egg yolks gradually, mixing well. Mix in the almonds.

Whip the egg whites to a medium stiff meringue. Fold a third of the meringue into the semolina mixture to lighten it and quickly fold in the remaining whites. Pour the mixture into the prepared pan and bake for about 30 – 35 minutes, until golden brown and spongy.

Remove from oven and, using a ladle, pour the cool syrup over the hot cake, tilting to distribute the syrup evenly all over the cake. Leave the cake to sit and absorb the syrup for at least an hour before cutting and serving.