- 2 large oranges, unpeeled
- 6 eggs
- 250g (9oz) ground almonds
- 250g (9oz) caster sugar
- 1tsp baking powder
- To serve
- orange slices, yogurt and honey
- You will need
- 23cm (9in) springform cake tin
Wash the oranges and place in a pan with 150ml (¼pt) water and cook them with the lid on for about 2 hours, topping up the water if necessary. Once cooked allow to cool before cutting them open and removing the pips.
Preheat the oven to 180 C, 160 C fan, 350 F, gas 4. Oil the springform cake tin. Whizz the oranges to a pulp in a blender. In a large bowl, whisk the eggs before mixing through all the other ingredients and the pulped orange.
Pour the mixture into the cake tin and bake for about 1 hour. It should be lightly browned and feel firm to the touch in the centre. Cool in the tin on a wire rack before turning out and serving with slices of orange, yogurt and a drizzle of honey.