Preheat oven to 170°C. Grease and line a 22cm round cake tin with paper, extending 5cm above pan edges or use a silicone cake pan without lining. If making your own buttermilk (as per note below) make this now and set aside.
Finely grate/zest the two oranges then juice them and set the juice aside to use for syrup.
In a large bowl, beat butter, dextrose and orange rind together with an electric beater until light and fluffy.
Beat in eggs one at a time until combined (do not worry if mixture appears curdled as it will still turn out ok).
In a small bowl, combine flour and almond meal.
Add half the buttermilk and half the flour mix to the butter/egg mix, combining after each addition. Then add remaining milk and flour and combine again.
Pour mixture into cake tin and bake for 35-40 mins or until cooked when tested with a skewer.
While the cake is cooking, combine orange juice, dextrose and water in a small saucepan. Stir over a medium-low heat until it boils. Reduce heat to low and simmer for 5 minutes or until slightly thickened.
Remove cooked cake from oven and using a skewer, pierce the top of the cake in several places (this helps the syrup to soak into cake).
Pour the hot syrup over the cake slowly and allow cake to stand in pan for at least 10 minutes to soak up the syrup before removing cake from pan. (It does look like too much syrup when you first pour it all on, but it does soak up!)
Serve warm with whipped cream.
*Buttermilk: Place 1 tablespoon of white vinegar in a 1 cup measuring jug and make up to 1 cup with full cream milk. Let it sit for 5 mins then use in recipe.