2 medium oranges, washed
4 large free-range eggs
175g golden caster sugar
175g ground almonds
1 tsp baking powder

Place the oranges in a large saucepan and half fill with water. Bring the water to the boil then cover and simmer gently for 60 to 75 minutes or until soft. Let the oranges cool then cut into quarters, remove pips and any hard stalk.

Place the quartered oranges and juices in a food processor and process to a pulp. Whisk the eggs well for a couple of minutes then gradually beat in the sugar. Fold in the ground almonds and baking powder and combine well. Fold in the orange pulp then tip into a deep, 23 cm, loose-bottom, buttered and lightly floured cake tin.

Bake at 190C/375F/Gas 5 for 50-55 minutes or until a skewer inserted in the middle is clean. Cover lightly with foil if necessary during the last 10 minutes. Release the sides of the tin carefully then cool on a wire rack before removing to a plate.

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