1½ oranges, spray free or organic
175 grams ground almonds (almond meal)
1 cup caster sugar
4 extra large eggs
1½ tablespoon dark Dutch cocoa
18cm removable base cake tin, base and sides lined with baking paper
Candied Oranges and Orange Syrup
1 cup sugar
3 cups water
1 small orange, thinly sliced
Put the orange and a half in a pot, cover with water, bring to the boil and reduce to a simmer. Cook for an hour and cool in poaching liquid.
For the cake, preheat the oven to 170˚C (350˚F) and line the base and sides of an 18cm removable base cake tin with baking paper. Once the orange is cool, chop it into large wedges and whizz it – seeds, skin and all – in the food processor. Add almonds, sugar, eggs and cocoa and whizz until well combined and smooth.
Pour into the prepared cake tin and bake for 60–65 minutes until the middle is set and cooked through. Leave to cool in the tin, then remove carefully to a serving plate. Top with candied oranges and a drizzle of syrup. Serve with softly whipped cream folded through natural yoghurt on the side. Feel free to use the finely grated zest of the remaining half an orange to stir through this too.
Candied Oranges and Orange Syrup: Put the water and sugar in a large shallow pot and bring to the boil, stirring to dissolve the sugar. Reduce to a simmer, add oranges and cook for 30 minutes. Carefully remove with a pair of tongs, and lay out on a tray lined with baking paper to cool. Pour remaining syrup into a container and store in the fridge until needed.