To take a baking-pan of 28 x 18 centimeters, to anoint it and to heat the oven up to 180° C. In a bowl to mix sugar and margarine until an abundant foam doesn't appear. With the sieve to prepare the flour and the yeast in another bowl. To beat the eggs in the purea of margarine, and to add 1 teaspoon of the flour and yeast together with the second. To mix together the semolina, the bark of lemon, the almonds, the yogurt and the remaining flour and yeast. To pour the all in the baking-pan. To fan the pine-seeds verifying that all of them are penetrated in the pasta. To cook for 40 minutes until the cake becomes firmer but elastic in the center. To take a smallest casserole and, after having added 15 centiliters of water, to heat honey to light flame. After 1 minute of boiling to add the juice lemon. To leave to cool it and puncture it more times with a fork. To Pour above it the syrup, to wait that is absorbed completely and to cut to form of square transporting the all on a course dish.