Claudia Roden's Orange and Almond Cake

• 2 large oranges
• 6 eggs
• 1/2 pound ground almonds
• 1/2 pound sugar
• 1 teaspoon baking powder

1. Wash the oranges and simmer them, unpeeled, in water to cover for 2 hours.
2. Cool, cut them open and remove the seeds.
3. Puree the oranges in a food processor.
4. Preheat oven to 400 degrees.
5. Beat the eggs in a food processor or large bowl.
6. Add the remaining ingredients, including the orange puree, and mix thoroughly.
7. Pour into a buttered and floured cake tin, with a removable base if possible.
8. Bake for one hour, or until a knife inserted in the center comes out clean.
9. Cool in the tin before turning out.

oranges, eggs, ground almonds, sugar, baking powder

Taken from cooking.nytimes.com/recipes/3251 (may not work)