Prepare chick peas as per packet directions. Drain. When cooled, place into bowl of a food processor and pulse until a fine texture is achieved.
Place oranges into a saucepan, and add enough water to cover them. Bring to the boil, drain and repeat process. Then simmer for approx. 30 minutes until tender. Drain and when cool enough to handle, roughly chop before adding to a food processor to puree until smooth. Cool.
Place eggs and sugar in a large mixing bowl, and using electric beaters, beat until pale and thickened. Fold in pureed oranges, chickpeas, almond meal, baking powder and ginger. Pour into a greased and lined 24cm cake pan. Bake for 50 minutes until just golden and an inserted skewer comes out clean.
For the syrup, combine all remaining ingredients in a saucepan and bring to the boil. Boil for 5 minutes until mixture is thick and syrupy. Remove from heat and discard the spices.
Drizzle syrup over the warm cake and serve cake warm or chilled with a dollop of cream.