Ingredients

• 2 oranges
• 225g/8oz caster sugar
• 6 free-range eggs
• 250g/9oz ground almonds
• 4 tbsp flaked almonds
• 50g/2oz basil leaves
• 50ml/2fl oz water
• 50g/2oz caster sugar
• 150ml/5floz double cream
• lightly whipped
• 1 vanilla pod
• split and seeds scraped

Directions

• Preheat the oven to 180C/350F/Gas 4. Grease a 23cm/9in springform cake tin.
• Simmer the oranges in a saucepan of simmering water for 45-60 minutes
• or until very soft. Remove the pan from the heat and leave the oranges to cool in the water.
• Drain the oranges and roughly chop
• discarding the pips.
• Blend 450g/1lb of chopped orange in a food processor to a purée. Add the sugar
• eggs and ground almonds and blend until smooth.
• Spoon the mixture into the cake tin and sprinkle over the flaked almonds.
• Bake in the oven for 25 minutes
• then cover loosely with aluminium foil and bake for a further 25-35 minutes
• or until cooked through (a skewer inserted in the middle should come out clean). Remove from the oven and set aside to cool.
• Meanwhile
• heat the basil
• water and sugar in a saucepan until boiling
• then simmer for two minutes. Blend the mixture in a blender until smooth
• then pass through a fine sieve. Set aside to cool.
• Whisk the double cream and vanilla seeds together in a bowl until soft peaks form
• then fold in basil syrup.
• Serve slices of the cake with a dollop of basil cream.