Greek Citrus Cake

This is a light,moist cake,flavoured with orange juice &
zest,then drizzled with a lemon & cinnamon syrup.

1. 1

   1. Preheat oven to 180 degrees C.
   
   2. Grease a 23cm round spring form cake tin and line with non-stick baking paper.
   
   3. In a large bowl cream together butter and caster sugar until light and fluffy.
   
   4. Add egg yolks one at a time, beating mixture thoroughly after each one.
   
   5. Add semolina, almonds, rind and juice of oranges and mix well.
   
   6. Whisk egg whites until stiff then fold into mixture. Pour into greased and lined cake tin and bake for 50 minutes to 1 hour, until golden brown and firm to the touch.
   
   7. Meanwhile put granulated sugar, water and cinnamon stick into a small pan. Heat gently until sugar is dissolved, then boil for 4 to 5 minutes until syrup starts to thicken.
   
   8. Remove pan from heat, stir in lemon juice and rind.
   
   9. Remove cake from oven, let stand for 5 minutes. Remove from tin, place on a wire cooling rack set over baking sheet.
   
   10. Prick top of cake all over with a fine skewer.
   
   11. Remove cinnamon stick from syrup, reheat syrup if necessary and drizzle over cake. Let cool before serving.