Preheat the oven to 180C. Grease and line a 22 cm round cake pan.

Combine seeds and milk in a small bowl, and stand for 20 minutes. Beat butter, rind and sugar with an electric beater until light and fluffy. Add eggs, 1 at a time, beating until just combined between additions. Stir in the sifted flours, almond meal, juice and milk mixture. Spread into prepared pan. Bake for about 50 minutes.

Meanwhile, combine all syrup ingredients together in a small saucepan. Stir over heat, without boiling, until sugar has dissolved. Simmer, uncovered, without stirring, for 2 minutes.

When the cake is done, take it out of the oven and stand it in the pan for 5 minutes, then turn it onto a wire rack. Drizzle the hot orange syrup over the hot cake.