WHOLE ORANGE CAKE

This is a moist syrupy , flourless slab . The actuual cake takes around and hour to cook , but you need to boil the oranges for 2 hours prior to preparing the batter . So give yourself at least 3 hours to prepare this cake . To begin place 2 whole oranges in a medium saucepan and cover with cold water . Bring to the boil , then reduce heat , cover with a lid and simmer gently for 2 hours . Preheat your oven to 160 deg C . Drain and allow to cool enough to handle , cut the oranges into quarters , remove any pips and place the unpeeled segments into your processor . Blend until smooth . Now add 250 gm of castor sugar , 6 lightly beaten eggs , 250 gm of almond meal and finally 1 and 1/2 tsp of baking powder . Blend until thoroughly combined . Lightly grease a 24 cm springform pan and add a good pinch of fine polenta and shake the pan until the base and sides are thoroughly dusted with polenta . Tip out any excess polenta . Pour the batter into the pan and bake for around 1 hour or until a skewer inserted comes out clean . Cool in the pan before removing the sides of the springform pan . Serve from the base of the springform pan with thickened whipped cream or natural yoghurt .