Ingredients

• 3 whole oranges
• 350g ground almonds
• 350g caster sugar
• 4½ tsp baking powder
•   eggs
•   mint sprigs

Method

1. Preheat the oven to 180C/350F/Gas 4 and line two 1kg/2lb loaf tins with greaseproof paper.
2. Cook the oranges: cover with cold water and bring to a simmer. Cook for about 1 hour until very tender. Remove from the pan using a slotted spoon and allow any excess water to drain off. Cut into quarters, remove the pips, then whizz all of the orange quarters, including pith and rind, to a purée in a food processor or blender. Leave to cool.
3. To make the sponge: mix together the ground almonds, caster sugar and baking powder. Whisk the eggs until the whisk leaves a trail when lifted out of the mixture, then fold in the almond mixture and orange purée.
4. Divide the mixture between the tins and bake for about 45 minutes. The cake should be firm to the touch and if pierced with a knife, the blade should come out clean. Cut into slices and serve decorated with mint sprigs. Accompany with a good dollop of marmalade cheesecake cream.

Notes