Place the two oranges into a deep saucepan and cover with hot water. Bring to the boil and then reduce to a simmer and cook for two hours. Check the water every 20 mins and top up with boiling water to keep the oranges covered.

Once the oranges are completely cooked, drain the water off and put aside to cool completely.

Preheat the oven to 170C and line a 22cm springform pan with a double layer of baking paper.

When the oranges have cooled, place them in a food processor and blitz them until completely reduced to a smooth pulp. 

Place the eggs and sugar into a stand mixer bowl and mix with a whisk attachment until the mixture is pale and creamy.

Now stir through the orange pulp before folding in the almond meal mixed with the baking powder.

Pour the mixture into the lined pan and sprinkle the top with the almond flakes. Place in the centre of the oven. Cook for approx 1 hour until a skewer placed into the centre comes out clean.

Once cooked take out of the oven and allow to cool completely in the pan. Then place in the fridge for another 30mins before trying to take out of the pan.

Dust the top with icing sugar. 

Serve cold or at room temperature.

Store in a air tight container in the fridge.