Spanish Orange Syrup Cakes

Recipe from 500 cupcakes and muffin

Cake
2 medium oranges - peeled and chopped the flesh, boil with enough water to cover the flesh. Once it is boiled, cool it. Drain the water. Then puree the boiled flesh. (this takes quite a bit of time, so give yourself time)
115g/4oz butter
225g (8 oz) castor sugar (I usually use 8 level tablespoon)
2 eggs
60g semolina
60g ground almonds
60g self raising flour

Beat butter and sugar until light (i.e. pale and volume has increased). Beat in eggs one at a time (do not let it curdle). Stir in dry ingredients and pureed orange.

Spoon mixture in cases and bake for about half hour at about 160 degrees.
In the mean time, make syrup.

Syrup
The orange rind of one orange (thinly sliced)
100g castor sugar
200ml water (the book says 225 but i think 200 works better)

Boil altogether. I like it to thicken. The book says 5 minutes, I usually do it longer.

Once the cake is cooked, pour in the syrup....