Makes: 1 cake

Preparation time: 25 minutes

Cooking time: about 1 hour

Oven temperature: 180°C

• 2 whole oranges, well washed

• 250 ml light brown sugar

• 5 ml baking powder

• 250 g almond flour*


• juice of 1 orange

Pantry items:

• 6 extra-large eggs

• 250 ml sugar

1 Place the oranges in a small saucepan and cover with water. Cover, bring to the boil and cook for 2 hours until soft. Top up the water if necessary.

2 Place the cooked oranges, peel and all, in a food processor or blend with a stick blender. Beat the eggs and sugar until light and fluffy. Fold in the baking powder, almond flour and orange purée until just combined. Spoon the batter into a prepared 23 cm springform pan lined with baking paper and bake for about 1 hour until cooked through. Use a cake tester or kebab skewer to prick the cake all over (this helps the syrup to soak in).

3 Make the syrup Put the sugar, orange juice and 200 ml boiling water in a pot and stir until the sugar has dissolved. Increase the heat and cook for 3 minutes. Pour the hot sauce over the cake and allow to cool.