Preheat the oven to 160C(320F) fan-forced.

Place your muffin cases on a baking tray.

In a large bowl, combine the almond meal, icing sugar, flour, baking powder and orange zest.

Gently stir the egg whites and butter though the dry ingredients until everything is just combined.

Divide the mixture between the cases (I made 9).

Bake the cakes for 30 minutes or until a skewer comes out clean. Be sure to check them. The original recipe says 15-20 minutes but mine took a lot longer.

While the cakes are baking, combine the sugar and orange juice until the sugar has dissolved.

Place the baked cakes on a wire rack and using the cake tester or a piece of spaghetti (skewers are a bit fat), prick at least 10 holes in the top of the cakes.

Spoon they syrup over the hot cakes then leave them to cool completely.