Persian Orange Almond Cake
2 large oranges, left whole
6 large eggs
9oz/250grams finely ground blanched almonds
7 oz/ 200grams granulated sugar
1 teaspoon double-action baking powder
Place the oranges in a saucepan and barely cover them with water. Bring to a boil, lower the water to a simmer and leave on low heat, covered, for 1 hour. When done, remove the oranges from the pan and leave to cool.
Preheat the oven to 375F/ 190C. Butter and flour a 10-inch (25 cm) leak-proof springform tin. Roughly chop the oranges, discarding any pips, then thoroughly blend the orange pieces with the eggs in a food processor or blender.
In a large bowl, mix the ground almonds, sugar and baking powder, then whisk in the egg-orange mixture. Pour the batter into the prepared pan and bake for 45 minutes to an hour. The cake is done when it turns a deep golden brown, has come away slightly from the sides of the tin and the top springs back when touched. If the cake is still very wet, put it back in the oven to cool a little longer.
Allow the cake to cool completely in the tin before turning it out gently on the serving plate. It can be stored in the refrigerator, tightly wrapped.