Cooking Instructions:

Wash oranges, place in saucepan and cover with water. Simmer gently for 2 hours or until very tender. Cool slightly, halve the oranges and discard pips. Chop skin and pulp roughly the puree in a good processor. Beat the eggs until light coloured, add remaining ingredients and blend thoroughly. Pour into a buttered and floured tin [ about 22 CM] and bake in a preheated 190ºC.oven for about 1 hour or until cake is golden and just firm to the touch. Leave in the tin until quite cold. Serve with whipped cream. I like to either simmer orange rind shreds in a sugar syrup and serve a small pile of those beside the cake and decorate with candied peel, together with a few orange segments marinated in a little syrup and sometimes with a good dash of Grand Marnier. Pass the cream separately. NOTES : Based on a Spanish recipe, this dessert cake is very easily made. It can be made for Passover, but if so, the baking powder must be omitted and the eggs separated. The whites are whipped stiffly and folded in after the other ingredients are mixed.