Orange Syrup Cakes

• 3 None oranges, chopped coarsely, including skin, seeds discarded
• 1 cup (2 sticks) butter, chopped coarsely
• 1 2/3 cups sugar
• 4 None eggs
• 3/4 cup semolina
• 1 cup ground almonds
• 3/4 cup self-rising flour
• None None FOR THE ORANGE SYRUP
• 1 None orange, peel cut into thin strips
• 1/2 cup sugar

1. Preheat the oven to 350u0b0F. Line two 12-cup muffin pans with paper liners.
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. Drain the oranges, then blend or process until smooth.
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. Bake for about 40 mins.
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. 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.

oranges, butter, sugar, eggs, semolina, ground almonds, flour, orange syrup, orange, sugar

Taken from recipes-plus.com/api/v2.0/recipes/32248 (may not work)