Serves 4
Preparation time
Cooking time

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Ingredients

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Method

1. Preheat oven to 180ºC
2. Lightly grease a 23cm high sided spring form cake tin
3. Line the bottom with baking paper
4. Place the clean, whole oranges in a large saucepan, cover with water and bring to the boil
5. Simmer for 1-1½ hours or until soft, adding more water when necessary
6. Drain the oranges, cut into quarters, discard any seeds, and puree in a food processor
7. Allow to cool
8. Whisk the egg yolks and sugar together in a large bowl until pale and creamy
9. Mix in the pureed oranges, almond meal and baking powder
10. Whisk the egg whites until stiff and fold gently into the mixture
11. Pour the mix into the spring form tin and bake for 1 hour, until firm to touch
12. Juice the orange, strain, then place into a small saucepan with the sugar and place on a low heat
13. Stir until the sugar dissolves and simmer until syrupy
14. Gently poke holes all over the top of the hot cake with a skewer and then spoon over the syrup
15. Allow to cool in the tin
16. Serve with thick natural yoghurt

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