Whole Orange Semolina Cake With Rosemary Syrup

• 2 large oranges (600g)
• 1 teaspoon baking powder
• 6 eggs
• 1 cup (220g)  CSR Caster Sugar
• 1 cup (150g) fine semolina
• 11/4 cups (150g) ground almonds
• 11/2 teaspoons finely chopped fresh rosemary leaves
• rosemary syrup
• 2 large oranges (600g)
• 1/2 cup (110g) CSR Caster Sugar
• 1/2 cup (125ml) water
• 11/2 tablespoons lemon juice
• 2 tablespoons orange-flavoured liqueur
• 2 x 8cm (31/4-inch) sprigs fresh rosemary

1. Place unpeeled oranges in a medium saucepan over high heat, cover with cold water; bring to the boil. Boil, covered, 11/2 hours or until oranges are tender; drain. Cool.
2. Preheat oven to 180°C/350°F. Grease a deep 22cm (9-inch) round cake pan; line base and side with baking paper.
3. Trim and discard ends from oranges. Halve oranges; discard seeds. Process orange, including rind, with baking powder until mixture is pulpy. Transfer to a large bowl.
4. Process eggs and sugar for 5 minutes or until thick and creamy. Stir egg mixture into orange mixture. Fold in semolina, ground almonds and rosemary. Spread mixture into pan.
5. Bake cake for 1 hour or until a skewer inserted into the centre comes out clean. Stand cake in pan for 45 minutes before turning, top-side up, onto a cake plate.
6. Make rosemary syrup.
7. Spoon hot syrup over warm cake. Serve cake warm or at room temperature.

Rosemary Syrup

1. Remove rind from 1 orange with a zester, into thin strips.
2. Using a vegetable peeler, peel a long continuous strip of rind from remaining orange.
3. Place sugar, the water and juice in a small saucepan over low heat; stir, without boiling, until sugar dissolves.
4. Add long strip of rind, bring to the boil; boil for 5 minutes or until syrup thickens.
5. Remove from heat; stir in liqueur, rosemary and thin strips of rind.