Orange and almond cake

Method

1. Step 1

   Place the oranges in a medium saucepan and cover with cold water. Bring to the boil over high heat. Drain well.

2. Step 2

   Return the oranges to the pan and cover with water. Bring to the boil over high heat. Reduce heat to medium-low and cook for 1 hour or until the oranges soften. Drain well. Set aside for 10 mins to cool slightly. Use a small serrated knife to cut the orange into quarters, then cut each quarter in half. Discard the seeds. Place the orange in a blender and blend until smooth.

3. Step 3

   Preheat oven to 160°C. Grease a 22cm (base measurement) springform pan and line the base and side with baking paper. Brush the baking paper with the butter. Sprinkle three-quarters of the flaked almonds over the base and side of the pan.

4. Step 4

   Use an electric mixer to whisk the egg and sugar in a large bowl until the mixture is thick, pale and tripled in size. Add the almond meal, baking powder, cinnamon and orange puree. Use a large metal spoon to gently fold until well combined. Pour into the prepared pan and sprinkle with the remaining flaked almonds. Place on a baking tray. Bake for 1 hour or until a skewer inserted in the centre comes out clean. Set aside in the pan to cool completely.

5. Step 5

   Meanwhile, to make the orange syrup, combine the orange juice, sugar, cinnamon and 1/2 cup (125ml) water in a medium saucepan over medium heat. Cook, stirring, for 5 mins or until the sugar dissolves and syrup thickens slightly. Remove from heat. Add the orange zest and stir to combine. Transfer to a heatproof bowl and place in the fridge to chill.

6. Step 6

   Transfer the cake to a serving plate. Drizzle with the syrup and serve with double cream.