Combine all ingredients listed under syrup in pan and bring to boil. Mix well and simmer for 10 minutes. Sugar will dissolve and you'll be left with a clear liquid.

Once 10 minutes have passed turn off heat and set aside.

In a soup pot add olive oil and semolina.

Cook for about 7-10 minutes, until a nice golden color is achieved, stir continuously during entire cooking time.

Once the semolina has a nice golden color, remove from heat.

Remove cinnamon sticks and lemon peels from syrup.

Pour syrup into pot with flour, be careful as it may splatter, and steam up.

Add in chopped nuts.

Stir continuously for 1 to 2 minutes, until everything is well incorporated.

Line bundt pan (or other cake pan) with olive oil, and sprinkle with ground cinnamon.

Spoon in semolina batter and spread evenly.

Let cool at room temperature for about 1-2 hours.

When ready, flip bundt pan over, sprinkle with more ground cinnamon.

Serve!