2 large oranges
170g ground almonds
150g caster sugar
1 tsp baking powder
50ml mild olive oil
For the syrup:
2 oranges, juiced and peeled
80g caster sugar
Clotted cream to serve.
Start with oranges. Fill and medium size saucepan with water and bring it to a boil. Turn the heat down and add the oranges to the pan. Cover with a sheet of greaseproof paper and leave to simmer until the oranges are soft, for about 30-40 minutes. Remove the oranges from the pan and leave to cool completely. Preheat the oven to 180*C.
Add the oranges to a food processor bowl and blitz into a puree.
Combine all the dry ingredients in a mixing bowl. Add the puree to another bowl (big enough for the cake batter) and whisk with the eggs and olive oil. Gradually add the dry ingredients and make sure that there are no lumps in the batter. Pour the batter into a lined round cake tin.
Bake for 35-40 minutes, until the cake is just lightly browned on top and cooked through.
Whilst the cake is baking, make the syrup. Add all the ingredients – orange juice and peels, water and sugar to a small saucepan and bring to a boil. Turn the heat down and simmer for 10 minutes. Discard the orange peels.
When the cake is still warm poke it with a toothpick or a skewer. Pour the syrup over and leave to cool in the tin (you can put the tin on a plate if you are worried the syrup leaking). When cooled, flip the cake upside down and decorate as you wish.
Serve with clotted cream.