This recipe uses the pith, peel and flesh of the orange. Simmer the oranges first before mashing them to create a wonderful cake with extra flavour.
Place the whole oranges, leaving the skin on, into a pot of water. Boil for 30 minutes. After 15 minutes, change the water and boil again for another 15 minutes. Remove the oranges from the heat and roughly chop them into pieces. Place the oranges into a blender and blitz.
Add the eggs and sugar to a large mixing bowl. Using an electric beater, beat the eggs and sugar until it forms a thick batter. Gently stir through the blitzed oranges. Fold in the almond flour and baking powder. Mix gently. This will prevent knocking the air out of the eggs.
Line a large round baking tin with parchment paper or spray/rub with oil. Pour the mixture into the tin. Preheat the oven to 175 degrees. Bake for 35-40 minutes at 175 degrees.
Remove from the oven & allow to cool before removing from the tin. Garnish with icing sugar. This cake is delicious and served with yoghurt or cream.
In the unlikely event of not being able to eat it all at once, here's how to store the cake so you can enjoy it the next day: