• Zest both oranges and set aside in a bowl.
• Pop the zested oranges in a pan and cover with cold water.
• Covered with a lid, bring to the boil and then simmer for 2 hours.
  
• Remove the oranges from the water and place on to a plate to cool. Retain 300ml of the cooking water for the drizzle.
• Preheat the oven to 200℃/Gas 6.
• Once the oranges have cooled, cut into quarters, remove any seeds and place into the food mixer, including the pith. Blitz until chopped.
  
• Place the chopped oranges and the remaining cake ingredients (sugar, almonds, eggs and baking powder) into a food mixer and blend until well mixed.
• Pour the mixture into the cake mould/tin and bake in the oven for 40 minutes or until lightly golden brown and cooked through. Cool before pouring the drizzle over.
  

Drizzle

• Whilst the cake is baking in the oven, make the drizzle. Use the 300ml orange cooking water, add the orange zest and caster sugar to a small pan. Bring to the boil then reduce to a medium heat. Cook until the mixture has reduced by half and is starting to thicken into a syrup.
  
• Remove from the heat and cool slightly.
• Place the cake on a plate. Using a cocktail stick make several tiny holes on the surface of the cake. Pour the drizzle including the zest over the cake. Either serve immediately or best left for the citrusy flavours to deepen.