Orange & Almond Cake

(Claudia Roden, reprinted from The New Yorker)

Orange and Almond Cake

2 large oranges
6 eggs
250 g (8 oz) ground almonds
250 g (8 oz) sugar
1 teaspoon baking powder
Butter and flour, for cake tin

Wash and boil the oranges (unpeeled) in a little water for nearly 2 hours (or 1⁄2 hour in a pressure cooker). Let them cool, then cut them open and remove the pips. Turn the oranges into a pulp by rubbing them through a sieve or by putting them in an electric blender.

Beat the eggs in a large bowl. Add all the other ingredients, mix thoroughly and pour into a buttered and floured cake tin with a removable base if possible. Bake in a preheated moderately hot oven (190C/375F/Mark 5) for about 1 hour. If it is still very wet, leave it in the oven for a little longer. Cool in the tin before turning out. This is a very moist cake that may serve as a dessert.