Orange Syrup Cakes

Directions

1. 1
   Preheat the oven to 350°F. Line two 12-cup muffin pans with paper liners.
2. 2
   Place the chopped oranges in a medium saucepan. Add enough boiling water to cover. Bring to a boil. Reduce heat to low; simmer, uncovered, about 15 mins or until tender. Cool.
3. 3
   Drain the oranges, then blend or process until smooth.
4. 4
   Beat the butter and sugar in a large bowl with an electric mixer until light and fluffy. Add the eggs, one at a time, beating until just combined between additions. Stir in the semolina, almonds and sifted flour. Add the orange puree. Spoon the mixture into the prepared muffin pans.
5. 5
   Bake for about 40 mins.
6. 6
   Meanwhile, for the orange syrup, combine the sugar and 1 cup water in a small saucepan on low heat. Stir, without boiling, until the sugar is dissolved. Bring the syrup to a boil. Add the orange peel strips. Reduce heat to low; simmer, uncovered, for 5 mins. Transfer the syrup to a heatproof measuring cup.
7. 7
   Place the hot cakes on a wire rack over a baking pan. Pour the hot orange syrup over the hot cakes. Serve warm or cold.