Ingredients
Method
1.Place 2 oranges in a large saucepan; cover with cold water. Bring to the boil; drain. Cover again with cold water and return to the boil. Reduce heat; simmer for 1 hour (add a little more boiling water to pan as necessary). Drain; set aside to cool.
2.Cut boiled oranges into quarters, removing and discarding seeds. Place in a food processor and process until smooth.
3.Using an electric mixer, beat sugar and eggs in a large bowl until thick. Add orange mixture; fold in until well combined. Add almond meal, flour and baking powder.
4.Preheat oven to 170°C/150°C fan forced. Grease a 22cm (base measurement) round cake pan and line with baking paper.
5.Using a sharp knife, carefully remove pith and zest from remaining oranges, maintaining the shape. Cut into 5mm-thick slices. Arrange on base of prepared pan. Spoon cake batter over orange slices; smooth surface.
6.Bake for 50-55 minutes or until a skewer inserted at centre comes out clean. Remove from oven. Stand in pan for 15 minutes; turn out onto a wire rack to cool completely.
7.Once cool, brush top with marmalade. Serve with custard and raspberries.
You can make this cake a day ahead. Store in airtight container. You can bake this cake as 2 x 19x9cm loaves or 12 x 1/3-cup muffins. To make your own ground almonds, process blanched almonds until fine.
Note