Ingredients (serves 12 | makes 12-16 pieces of cake)

• 3 medium Oranges
• 6 Eggs, separated
• 1/2 cup Pure Maple Syrup
• 250g Almond meal
• 1 teaspoon Baking Powder (gluten free)
• 1 tablespoon Flaked almonds

Method

1. Place the clean, whole and unpeeled oranges in water to cover and bring to the boil. Simmer for 1 and a 1/2 hours or until soft, adding more water when necessary.
2. Drain the oranges, cut into quarters, discard any major pips, and blend the rest, including the peel, in a food processor or blender. Then cool.
3. Heat oven to 180C.
4. Beat the egg yolks and maple syrup together in a large bowl until mixture thickens and increases in size.
5. Beat in the oranges, almond meal and baking powder.
6. In a separate bowl, beat the egg whites until softly peaky, then fold into mixture.
7. Pour into a high-sided 22cm springform cake tin and bake for approx 1 hour, until firm to the touch. Cover with a loose sheet of foil if over browning.
8. Cool in tin.
9. Top with flaked almonds and a slice of orange.

Notes

This cake freezes really well. When you are ready to eat take it out of the freezer and allow to thaw overnight.