Flourless orange rosemary cake

2 oranges
4 eggs
1 cup caster sugar
2 cups ground almonds
1/2 cup shredded coconut
1 tsp baking powder
1 bunch rosemary

syrup:
2 oranges
1/2 cup water
1/2 cup sugar

1. Put unpeeled oranges in a saucepan and fill with cold water. Bring to boil, reduce heat and simmer for 20 mins. Drain, fill with fresh cold water and bring to a simmer again. Simmer for a further 20 mins and drain and allow to cool.
2. Preheat oven to 180C. Grease and line an 18cm round cake tin with baking paper. Chop oranges and put in food processor with eggs, sugar, almonds, coconut and baking powder.
3. Pick rosemary into sprigs. Finely chop 2 tblsp of rosemary and add to processor. Process to a thick puree. Pour into tin and bake for 1 hour and 10 mins or until a skewer comes out clean. Stand for 20 mins before removing from tin.
4. To make syrup, remove zest from oranges using a vegie peeler. Cut zest into long fine strands. Juice oranges and strain juice into a saucepan. Add water and sugar and heat until sugar is dissolved. Bring to a simmer and simmer without stirring for 10-12 mins, swirling the pan often until the mixture forms a syrup.
5. Pour some of the syrup over cake whilst still warm. Cool completely. Add orange zest and some rosemary sprigs to remaining syrup and swirl to infuse flavour. Serve cake with remaining syrup poured over and topped with zest and rosemary. Serve with cream.