2 whole oranges
2 whole lemons
Boil & Puree above.
5 large eggs
315g (1 1/2 cups) caster sugar
200g (2 cups) almond meal
75g (1/2 cup) flour
1 1/2 tsp baking powder
Preheat oven to 160°C.
Use an electric beater to whisk the eggs and 215g (1 cup) of the sugar in a large bowl until thick and pale. Use a spoon to stir in the orange mixture. Add the almond meal, flour and baking powder, and stir until just combined. Pour into the prepared pan and use the back of a spoon to smooth the surface. Bake in preheated oven for 1 1/4 hours or until a skewer inserted into the center comes out clean.
While cake and syrup are hot and still in tin pour syrup over cake and leave to cool in tin.
Syrup
1 Lemon
1 cup caster sugar
1/2 cup water
Place zest of lemon and juice in small saucepan. Add sugar and water and heat while stirring until sugar is dissolved. Heat for a further 3 minutes until thickened slightly.
