Step 1: Preheat oven to 180 degree C. Grease a large muffin tray with 6 holes.

Step 2: Beat egg whites with pinch of sugar until stiff and set aside. In a separate bowl, beat egg yolks with the remaining sugar and orange rind/ or zest until pale.

Step 3: Add semolina, flour and ground pistachios to the egg whites and partly mix through. Then add egg yolks and fold through until combined.

Step 4: Spoon mixture evenly into the muffin holes. Bake for 30 minutes.

Step 5: For syrup:
Place orange juice, zest or rind and sugar into a saucepan. Stir over medium heat until sugar has dissolved, then simmer for 10 minutes until reduced by half and syrupy.

Ladle the syrup over the hot cakes while they are still in the muffin mould and set aside for at least 10 minutes (or longer if for a softer cake; which I would happily do).

Serve the cakes with a little extra syrup, whipped cream mixture and orange segments.