Cut the top and bottoms of 2 of your oranges off (only as deep as the skin goes) and bring them up to boil in a medium pot of water for 30-40 minutes until the skin is soft and easily pierced with a fork. Put aside and allow to cool slightly.

Preheat your oven to 180’C fan forced and measure out all of your ingredients.

Crack your eggs into a large bowl, then whisk the brown sugar lightly in till airy.

Add the ground cinnamon, ginger, vanilla extract, pinch of salt and baking powder into the mixture and combine.

Now swap for a paddle or wooden spoon and add the almond flour in gradually, stirring well.

Cut the boiled oranges into quarters and blitz well with a food processor till you have a fairly smooth consistency. Measure out 2 cups of the blitzed orange mix and add into the main batter.

Pour the batter into a baking paper lined round cake tin and top with a thin slice of orange (optional).

Bake for approximately 40 minutes - you'll know its done when it’s golden on top and springs back when touched. Feel free to allow another 5 or 10 minutes to brown up according to how efficient your oven is.

Remove your cake from the oven and allow to cool slightly before brushing some additional fresh squeezed orange juice on the top with a baking brush.

Enjoy! Delicious served alone, with icecream or cream. Store in an airtight container at room temp for up to 3 days.