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Preheat oven to 350 deg F. Grease a round 9” cake pan and line the base with non-stick baking paper.

Place the oranges in a saucepan and fill with enough cold water to cover the oranges. Bring to the boil over a medium heat. Reduce the heat and continue cooking until the oranges are tender. Drain the water. Now fill up the saucepan with water once again and bring to the boil. Cook for 15 minutes then drain out the water. Cool the oranges by rinsing them under cold water. Chop up the oranges roughly. Discard any seeds.

Blend the chopped oranges in a food processor until smooth.
Combine the eggs and sugar in a bowl and beat well. Fold in the puréed orange, almond meal and baking powder until well blended. Pour the batter into the prepared pan.

Bake for an hour. Set aside for 15 minutes to cool.

For the orange sauce: Peel the orange and separate the pith from the rind. Discard the pith and cut the rind into thin strips. Juice the orange.

Place the rind in a pan of boiling water and cook till soft. Drain out the water. Return the rind to the pan and add in the orange juice and sugar. Cook over a low heat until the sugar dissolves and the syrup thickens. Make sure you stir the syrup continuously.
Spoon the orange glaze over the cake slices before serving.