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1
Place the unpeeled oranges in a medium saucepan on high heat and cover with cold water. Bring to a boil. Reduce heat to medium-low. Cook, covered, for 1 1/2 hours or until the oranges are tender. Drain and cool.
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2
Preheat the oven to 350u00b0F. Grease a deep 9-inch round cake pan and line the bottom and side with parchment paper.
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3
Trim and discard the ends from the oranges. Halve the oranges and discard the seeds. Process the orange, including the peel, with the baking powder in a blender or food processor until the mixture is pulpy.
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4
Beat the eggs and sugar in a large bowl with an electric mixer for 5 mins or until thick and creamy. Stir in the orange mixture. Fold in the semolina, ground almonds and rosemary. Spread the mixture into the prepared pan.
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5
Bake for 1 hour or until toothpick inserted into center comes out clean. Cool in pan 45 mins. Remove from pan; cool completely on wire rack.
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6
For the rosemary syrup, remove peel from 1 orange into thin strips with a zester. Remove a long continuous strip of peel from the remaining orange with a vegetable peeler,
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7
Place the sugar, 1/2 cup water and lemon juice in a small saucepan on low heat. Stir, without boiling, until sugar dissolves. Add the long strip of orange peel. Bring to a boil and boil for 5 mins or until the syrup thickens.
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8
Remove from the heat. Stir in the liqueur, rosemary and thin strips of orange peel. Spoon the hot syrup over the warm cake. Serve the cake warm or at room temperature.
