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 1-11/4 hours 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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