• Boil the oranges, barely covered in water in a covered saucepan until the skins are soft. Once cooled, cut them open, remove any pips and chop into rough segments, including the rind.
• Preheat the oven to 175C/350F fan-forced and butter and flour a 24cm springform pan.
• Blend the oranges and eggs together in a food processor or blender.
• Mix the ground almonds, sugar and baking powder in a bowl and add the orange mixture and whisk it all together to combine.
• Pour the batter in the cake tin and bake for 45 mins to 1 hour.
• Leave the cake to cool in the tin for 10 minutes then transfer to a wire rack.
• Dust with icing sugar or decorate with orange buttercream icing.

Enjoy!