Claudia Roden's Middle Eastern Orange Cake

2 large oranges, washed
6 eggs, beaten
250 g. ground almonds
250 g. sugar
1 teaspoon baking powder


Boil oranges in a little water in a covered saucepan for 2 hours. Allow to cool, then cut open, remove pips and chop roughly.

Preheat oven to 190ºC and butter and flour a springform tin.

Blend oranges and remaining ingredients thoroughly in a food processor. Pour batter into prepared tin. Bake for 1 hour. If cake is still very wet, cook a little longer. Cool in tin before gently turning out