1.Preheat oven to moderately slow. Line two 12-hole (⅓-cup/80ml) muffin pans with paper cases.
2.Coarsely chop oranges, including skin; remove and discard seeds. Place oranges in medium saucepan, add enough boiling water to cover. Bring to a boil, simmer, uncovered, about 15 minutes or until tender; cool.
3.Drain oranges, then blend or process until smooth.
4.Beat butter and sugar in small bowl with electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined between additions.
5.Transfer mixture to large bowl; stir in semolina, almond meal and sifted flour, then add orange puree. Spoon mixture into prepared cases.
6.Bake in moderately slow oven about 40 minutes.
7.Make orange syrup. Peel rind thinly from orange, avoiding any white pith. Cut rind into thin strips. Combine sugar and the water in small saucepan, stir over low heat, without boiling, until sugar is dissolved. Bring syrup to a boil; add rind, simmer, uncovered, 5 minutes. Transfer syrup to a heatproof jug.
8.Place hot cakes on wire rack over oven tray. Pour hot orange syrup over hot cakes. Serve warm or cold.
Cakes can be made four days ahead.Note