Maria's Crushed Orange Cake

• 2 oranges seedless
• 250g unsalted butter
• 250g caster sugar
• 6 eggs separated
• 1 tbs baking powder
• 300g almonds
• icing sugar
• creme fraiche

Place oranges is bring to the boil and simmer until oranges are very soft. Drain, then quarter and make sure there are no seeds. Pulse oranges in a food processor until courslely chopped. Measure out 300ml of the pulp.

Preheat oven to 200 degrees. Grease and line a 24cm round springform tin with baking paper.

In a mixing bowl cream butter and sugar. Add egg yolks one at a time beating well between each one. Combine baking powder and almonds and add alternatively with the orange pulp to creamed mixture. Finally whisk egg whites to soft peaks and carefully fold into batter.

Pour mixture into prepared tin and bake for 10 minutes. Reduce over temp to 160 degrees and continue to bake for 50-60 minutes longer until the cake pulls away from the sides of the tin. This cke is best served at room temperature.