Makes 2 cakes
6 sweet oranges
6 large eggs
1 cup sugar
2 teaspoons vanilla extract
3/4 cup plain flour
1 1/2 cups ground almonds
2 teaspoons baking powder
Pinch of salt
1 cup sugar
1 cup water
Powdered sugar, for dusting
Preheat oven to 350˚F.
Place whole, unpeeled
oranges in a large saucepan;
fill with water.
Bring to a boil and let
simmer for two hours.
Drain and cool.
Halve the oranges and remove
any seeds.
Place half the oranges in a
food processor and pulse until
puréed.
Beat eggs and sugar until light
and fluffy.
Add the orange purée and vanilla;
beat well.
Add flour, almonds, baking powder
and salt; stir batter until smooth.
Pour into two well-greased 3x6
cake pans.
Bake for about 30 to 40 minutes
until golden, or a wooden skewer
comes out clean.
Cool on a wire rack.
Chop the remaining oranges and
place in a small saucepan with
sugar and water.
Let simmer until liquid becomes a
thick syrup (about 10 minutes).
Cool. Turn the cakes upside down
on a plate and serve with the
oranges on top. Dust with
powdered sugar before serving.
