Orange Semolina Mediterranean Cake soaked in syrup

This is a Mediterranean inspired dessert (Greek and Lebanese). It has been adopted as Modern Australian owing to the cultural heritage of our rich and diverse migrant population. Omit semolina for a flourless gluten-free recipe.

Cake Ingredients
(serving for 6 - 8 small slices)
Unsalted butter 125 g
Castor Sugar 1 cup
10 egg yolk
6 egg white
Semolina 1 cup
Ground almond (almond meal) 1 cup
Baking powder 2 tsp
Flour 60g
Mixed spices (ground cinnamon, caraway, cardamom) 

Rind from one lemon and one orange
1 tsp vanilla essence

Syrup Ingredients (heat over low heat) 
 

Juice from 1 lemon and 3 oranges
Orange zest 3 TBS
Brown sugar 1 cup
Grand Marnier or Contreau 1/4 cup

Topping
Toasted almond flakes
Lemon or orange rind 8 - 10 pieces

Optional: a handful of red currants soaked in brandy and roasted pinenuts

Method
1. Preheat oven to 180 C.
2. Line 8 inch ring pan with baking paper at the base and sides. Place the centre ring before baking.
3. Mix soft butter and sugar till light and creamy. Add zest and vanilla essence.
4. Blend beaten egg yolk to the butter mixture. Combine well.
5. Add semolina, almond meal and baking power gradually and fold into the mixture gently. Add nuts and fruit at this point.
6. Whisk egg white to soft peak. Carefully blend flour and egg white into butter mixture.
7. Pour mixture into baking pan. Bake in the oven for at least 30 minutes. Check that it comes clean of the skewer before turning off the heat.
7. Meanwhile, bring the juice, sugar and liquor to the slow boil over low heat. Reduce till it is thick and glacy.
8. When cake is still warm, pierce holes with sharp skewer.
9. Pour syrup (reserve 2 TBS) over the cake evenly.
10. Sprinkle almond flakes and citrus fruit rind on top of the cake.
11. Pour remaining syrup over the cake before serving.
12. A dollop of Greek yoghurt and agave syrup would be heavenly!