2 medium oranges, fresh, whole with rind on (about 600g total)

1 1/4 tsp baking powder

6 large eggs, at room temperature

1 cup coconut sugar

2 3/4 cups almond meal

Place oranges in a pot and cover with cold water. Bring to the boil and cook for 20 minutes, then drain and change the water. Cover with fresh cold water and boil for a further 20 minutes — this two-step boil is what stops the oranges from turning bitter. Drain, then rinse and cool slightly before slicing into rounds and removing any seeds. Roughly chop and set aside to cool completely.

Preheat oven to 160°C (140°C fan-forced). Grease and line a 23cm round cake pan with baking paper.

Place the cooled, chopped oranges in a food processor and blitz until it reaches a jammy, marmalade-like consistency, with just a few small bits of rind remaining. Add the almond meal, eggs, baking powder and coconut sugar, then blitz again until well combined.

Pour the batter into the prepared cake pan and bake for 45 minutes, until the top is golden and a skewer inserted into the centre comes out clean.

Cool completely in the pan before turning out — the cake is delicate and sticky while warm. Serve as is, or with a dollop of plain yoghurt.

Serves 12–16

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