Ingredients

• 2 oranges
• 225g/8oz caster sugar
• 6 free-range eggs
• 250g/9oz ground almonds
• 50g/1¾oz unsalted butter
• 1 orange
• zest and juice
• 2 oranges
• juice only
• 1 orange
• segmented
• 3 tbsp caster sugar
• 2 tbsp orange liqueur
• 2 tbsp brandy
• ice cream

Directions

• For the orange cake
• simmer the two whole 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.
• Preheat the oven to 180C/350F/Gas 4. Grease a 23cm/9in loose-based
• springform cake tin.
• Drain the oranges and roughly chop
• discarding the pips.
• In a food processor
• blend 450g/1lb of chopped orange to a purée. Add the sugar
• eggs and ground almonds and blend until smooth.
• Spoon the mixture into the cake tin.
• 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.
• For the caramel and orange sauce
• heat a frying pan until hot
• add the butter
• orange zest and juice and the caster sugar. Add the orange liqueur and brandy and flambé by slowly tilting the pan towards the flame
• or lighting with a match. Let the flames flare up then die down. (CAUTION: Keep your face and hair away from the flames. Do not leave unattended.)
• Cook for a few minutes until just thickened and bubbling
• then add in the segments and remove the pan from the heat.
• To serve
• slice a piece of cake and place on a plate and pour the sauce over the cake and around the plate. Serve immediately with a scoop of ice cream.