2 large Organic oranges, washed
6 Free-range eggs
3/4 cups Sugar (or honey, or agave)
1 teaspoon Baking powder
2 cups Ground almonds
Boil the oranges whole in enough water so that they are well covered. Simmer for about ½ an hour until they are completely soft. Cool, cut in half and remove the seeds. Put them in a food processor and blend to a puree.
Heat the oven to 375°F and butter a 9½ inch baking tin, ideally a spring form tin. Beat the eggs and sugar until they are pale and fluffy, then fold in the baking powder, ground almonds and oranges until evenly combined.
Pour mixture into tin and bake for about an hour until firm to the touch. (Cook a little longer if the cake seems too moist for your liking.) Cool completely before dusting with powdered sugar. To make a yummy accompaniment, serve (or top the cake) with mascarpone, yogurt or crème fraiche, beaten with a little powder sugar, vanilla and/or grand marnier, or orange zest. Top with sliced oranges and sprinkle with almond flakes.