Place the whole oranges in a saucepan with enough water to cover them and bring to the boil and cook until soft, approximately 1.5 hours. When soft, drain and allow to cool.

Preheat the oven to 180C (170C fan forced). Line a 24cm round baking tin on the bottom and line sides with four layers of baking paper that are 9cms taller than the height of the tin. This helps prevent the cake from becoming too brown on the sides and top during the long cook.

Place the cooked oranges in a blender with the 6 eggs and blitz together.

Put the remaining ingredients into a mixing bowl and add the orange mixture. Mix until all blended.

Pour the mixture into the lined baking tin and cook for 50 – 60 minutes. If after this time the cake is still very wet, cook a little longer.

Once cooked, remove tin from oven and allow cake to cool completely in the tin, then turn out onto serving plate. 

While the cake is cooking, prepare the candied oranges. Slice the oranges into thin 3mm slices. In a large frying pan, bring the sugar, water and orange juice to the boil and heat until the sugar dissolves completely.  Turn the heat down to low and place the orange slices in syrup a single layer. Simmer (do not boil) the orange slices for approx 45 minutes until the slices are slightly translucent. Make sure you turn the orange slices over every 10 – 15 minutes. Once done place the orange slices onto baking paper on a cooling rack and allow to completely cool. 

Just before serving. make the orange syrup. Place the sugar, water and orange juice into a saucepan stirring over low heat until sugar dissolves. Increase heat to high and bring to the boil. Without stirring, cook for a further 3 minutes until the mixture thickens to a syrup, then take off heat and add the Grand Marnier and stir through. 

When the cake is still warm, place the candied oranges on top and in the centre in a circle, overlapping each slice slightly. Pour the orange syrup over the cake and candied oranges and allow to run slightly over the sides for effect.

Serve slices with a dollop of heavy cream.

By: Chrissy Rob