Line a cake tin with parchment paper and preheat the oven at 160c/gas mark 3
Place the butter and sugar in a bowl, using an electric whisk on the slowest speed cream the butter and sugar. Increase the speed to create a light and fluffy mixture.
Gradually add the beaten eggs continuing to whisk all the time until all 3 ingredients are evenly combined.
Use a wooden spoon to stir in the ground almonds then fold in the cornmeal, almond flakes, baking powder, vanilla extract orange zest and juice.
Mix everything together into a smooth cake batter.
scoop the batter into the cake tin and bake in the oven for approximately 35 minutes or until metal skewer (can use a knife) comes out clean.
Transfer the cake onto a cooling rack to completely cool down
Prepare the orange syrup by adding the orange juice and coconut sugar to a small saucepan.
Bring to the boil while stirring before reducing to a simmer.
Continue to mix until the orange darkens and the juice becomes a slightly thick syrup texture. This should take 5-10 minutes. Don’t worry if the syrup isn’t extremely thick while warm it will thicken as it cools down.