Slice the oranges into 5mm thick
slices, removing any seeds.
Add the granulated sugar and 600ml
of water to a large saucepan and bring to the boil.
Once the sugar has dissolved, put
the orange slices into the saucepan and simmer for 20 minutes.
Remove the orange slices from the
water and allow to cool.
Preheat the oven to 180°C/160°C fan.
Lightly grease and line an 8 inch/20cm round cake tin with greaseproof baking
paper.
Mix together 1 tbsp of the caster
sugar with 1 tbsp boiling water. Once the sugar has dissolved, add this to the
bottom of your prepared cake tin.
Arrange the orange slices in a
circular pattern at the base of the tin, overlapping each one. You want to
avoid leaving any gaps otherwise the cake batter will seep through.
Cream together the rest of the
caster sugar with the unsalted butter for 2-3 mins, until light and fluffy.
Add the eggs one at a time along
with the ground almonds, mixing well in between each egg.
Mix in the orange extract and
milk.
Add the sifted flour and mix
until combined.
Spoon the cake batter on top of
the oranges and spread it evenly trying not to move the slices around.
Bake in the oven for 35 - 40
mins. The cake should be golden brown and a cocktail stick will come out clean
when inserted into the centre.
Leave the sponge in the tin for 10
mins, then carefully invert the cake onto a wire rack or plate.
Allow to fully cool and then
slice using a sharp serrated knife.
Tips
Boiling the orange slices before baking removes any bitterness.
