Almond Orange Cake

The popularity of this cake is evidenced by the many, many versions that are out there.  However, this version from Kate Lamont's cookbook "Food, Family and Friends" (published in 2000) simply works every time - even when I forget to change the water when boiling the oranges! (changing the water gets rid of the bitterness from the orange rind).  This is also one of my well-worn cookbooks, and special because it was given to me by my favourite Mum-in-law in the world - the Chookie Bat Hen. :)

Ingredients:
(Makes one large cake to fit 23 cm tin)

3 oranges (I use navel oranges, not too large)
9 whole eggs
375 gms caster sugar
375 gms almond meal (freshly ground from blanched whole almonds is best)
2 tsps baking powder

Method:

1. Boil the oranges for 2 hours, keeping the water topped up to cover the oranges.  Change the water three times, but don't stress if you forget.
2. Cool and halve the oranges, removing the seeds.
3. Squeeze out as much liquid as you can.  This is crucial as if you don't, you will end up with a pudding rather than a cake.  Still delicious, but a bit messy looking and not so great in terms of presentation. Discard the juice - it's pretty bitter so you really can't use it.
4. Puree eggs and sugar in a food processor, then add oranges - pith, skin and all.
5. Pour in a bowl and fold in almond meal and baking powder.
6. Put the mixture in a very well greased 23 cm tin.  Bakeat 180 degrees C for 45 to 50 minutes until a skewer comes out clean from the middle.
7. Dust with icing sugar.  Serve as is or with ice cream or my favourite: labna (natural thick yoghurt strained through muslin for a few hours to thicken) stirred through with orange juice, grated rind, a little orange blossom water then topped with orange segments.