Wheat and Honey

1 lb whole oranges, left whole 6 eggs 2 cups almond meal 1 cup raw sugar 1 tsp baking powder

Place the oranges in a saucepan and cover them with water. Bring to a boil, lower the water to a simmer and let cook for 15 minutes. Replace the water and boil again for 15 minutes. Repeat twice more to get a cooking time of 1 hour. When done, remove the oranges from the pan and leave to cool.

Preheat the oven to 375° F. Butter and flour a 10-inch springform tin. (Use corn starch if gluten-free is needed.)

Chop the oranges into chunks, removing seeds. Puree them in a blender. Make sure they are completely pureed and there are no chunks of peel. Measure 3 cups of fruit puree and discard any extra. Then thoroughly blend the eggs with the 3 cups of orange.

In a large bowl, mix the almond meal, sugar and baking powder, then stir in the egg-orange mixture, just until it is mixed.

Pour the batter into the prepared pan and bake for 45-60 minutes. The cake is done when it turns a deep golden brown, has come away slightly from the sides of the tin, and a tester comes out clean. Allow the cake to cool completely in the tin before turning it out gently on the serving plate. It is good served plain, or with cream or syrup. It can be stored in the refrigerator.

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