Line a cake tin with parchment paper and grease the sides then preheat the oven at 180c/356f/gas mark 4
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 zest, baking powder, orange juice and vanilla continuing to whisk all the time until all 3 ingredients are evenly combined.
add half of the eggs and then half of the cornmeal and almond meal then whisk for 1 minute
Then add the rest of the eggs, cornmeal and almond meal and whisk for a further minute.
Use a spoon to fold in the almond flakes into a smooth cake batter.
Scoop the batter into the cake tin and bake in the oven for approximately 25-30 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 about 10-15 minutes.