One cake serves 8-12.
2 oranges
200g (1 cup) castor sugar
200g ground almonds
2,5ml (½ tsp) baking powder
6 large eggs
juice of ½ a lemon
mascarpone, to serve

1. Preheat the oven to 200°C. Grease and line a 20cm springform cake tin with baking paper.

2. Place the oranges in a medium saucepan and fill with cold water. Bring the water to the boil and boil the oranges untilsoft, about 25-30 minutes. Remove from the heat and set aside.

3. Remove the oranges from the water, cut in half and remove the pips. Place the entire orange in a food processor with the castor sugar, almonds, baking powder, eggs and lemon juice.

4. Mix until well combined and pour into the prepared tin.

5. Bake until the cake is golden and an inserted skewer comes out clean – about 40 to 45 minutes.

6. Allow the cake to cool before cutting it into slices or squares. Serve with a dollop of mascarpone and strong espresso coffee.