WHOLE ORANGE SYRUP CAKE

This cake is an orange version of the Baklava cake  which was published on my blog on 28th Sept 2013.  ( same but different )
This cake can be made successfully with mandarins  or cumquats ..( use the equivalent weight of 2 medium oranges.)
This cake is literally made with whole oranges .
It is delicious .Preheat your oven to 180 deg C
Prepare your cake tin... 24 cm spring form pan ...( I use a 30cm loaf tin ).
Wash 2 medium oranges ( unpeeled ) and place in a saucepan of water .
Bring to the boil and simmer gently for 1 hour .
Cool.
Slice oranges ( unpeeled ) and place in a food processor  and puree until smooth.
Now in a large mixing bowl place........
 4 lightly beaten eggs
200gm of softened butter
1 cup of castor sugar
2 cups of plain flour
1. tsp of bi carb soda
1. cup of buttermilk
2 tsp of vanilla essence
1 cup of ground almonds
Beat with an electric mixer on medium for 12 minutes.
The batter will be light and fluffy .
Now fold in lightly 1/2 cup of slivered almonds.
pour the batter into the prepared tin and bake for 60 minutes .
( if the cake top starts to darken too early , lay a piece of baking paper over the top of the tin and continue cooking )

FOR THE SYRUP
Heat 1 cup of castor sugar with 1/2 cup of orange juice , stir till sugar is dissolved .
Slowly bring to the boil.
Add 2 tbs of orange marmalade , stir to dissolve .

The cake is cooked when it is golden brown and bounces back when gently pressed in the centre .
Spoon the syrup over the top of the cake while it is still in the tin .
Remove cake from the pan .

Freezes beautifully.