Orange and almond cake

Preheat the oven to 150˚C/gas mark 2

Place the oranges in a pot and cover with water. Boil the oranges in water until very soft this will take up to 3 hours. Be sure to top up the water throughout so the oranges stay submerged

Remove the oranges from the water and allow to cool. Cut in half, remove the seeds and blend in a food processer. Pour into a fine strainer to strain off as much of the residual liquid as possible. Set 300g of the orange pulp aside and discard the rest

In a large bowl or food mixer, whisk the eggs, sugar, baking powder and ground almonds together for 2 minutes. Add in the orange pulp and whisk again for another minute

Line a 22cm round cake tin with baking parchment then pour in the cake batter. Bake on the middle shelf of the oven for 1 hour. Remove and allow to cool before spiking the top surface of the cake all over with a skewer

While the cake is cooling, make the syrup by combining the sugar and water in a small pan. Bring to the boil and then remove from the heat. Add the Grand Marnier to finish the syrup. Soak the cake in the syrup

Dust the surface of the cake with icing sugar and serve