Steps
- Cover 600g of whole oranges with cold water in a saucepan. Bring to a boil over medium-high heat and boil for 10 minutes. Drain and repeat twice with fresh cold water each time.
- Rinse and cool until manageable. Cut into ½in / 1cm slices, remove the seeds, and dice, keeping the peel. Cool completely.
- Preheat the oven to 325°F / 160°C. Oil and line a 9in / 23cm round cake pan with parchment paper.
- Process the oranges on high in four 10-second bursts, scraping between bursts, until jam-like with only small peel flecks.
- Add 2¾ cups of almond meal, 6 large room-temperature eggs, 1¼ teaspoons of gluten-free baking powder, and 1¼ cups of granulated sugar. Process for 5-10 seconds, until combined.
- Pour into the pan and bake for 1 hour, until golden and a toothpick comes out clean. Cool completely in the pan before unmolding and slicing.