Preheat the oven to 175C, rub olive oil or butter into a 9 inch cake tin
Wash your oranges and put into boiling water to cook, for around an hour and half
Blitz the oranges in a food processor.
Beat the eggs and gradually stir in all the remaining ingredients, including the orange. Pour into the cake tin and cook for about an hour
Pour your orange juice, a good squirt of honey (1 tbsp) and the cinnamon sticks into a pan and simmer for 5-10 mins on a medium heat.
Once the cake is out and golden allow to cool, carefully remove from the tin, lightly piece and pour your orange juice mix, then drizzle extra virgin olive oil and serve with creme fraiche, crushed toasted nuts and sliced blood oranges
- 2 oranges
- 6 free range eggs
- 250g ground almond
- 200 g caster sugar
- 1 tbsp baking powder
- cup of fresh orange juice
- two cinnamon sticks