Preparation:

Step 1: Boil the oranges

Place the oranges in a saucepan and cover them with cold water. Bring to a boil, then reduce to a simmer and cook for 1.5–2 hours until the oranges are very soft. Drain and allow to cool completely.

Once cool, slice the oranges open, remove any seeds, and blend the whole oranges—including skin and pulp—in a food processor until smooth. You should end up with a thick, vibrant orange puree.

Step 2: Preheat oven and prepare pans

Preheat your oven to 160°C (fan-forced) or 180°C (conventional). Grease and line a muffin tin with baking paper or use silicone cupcake moulds. This recipe makes approximately 12–14 mini cakes.

Step 3: Beat eggs and sugar

In a large mixing bowl, whisk the eggs, caster sugar, and vanilla extract using an electric mixer for about 3–5 minutes until pale, thick, and slightly foamy. This helps incorporate air for a lighter texture.

Step 4: Fold in dry ingredients and orange puree

Gently fold in the almond meal, baking powder, and a pinch of salt. Add the orange puree and stir until fully incorporated. The batter will be fairly loose but thick and aromatic.

Step 5: Spoon into tins and top

Divide the batter evenly among the prepared tins or moulds, filling each about three-quarters full. If using, sprinkle a few flaked almonds on top for a nutty crunch and decorative finish.

Step 6: Bake

Bake for 25–30 minutes or until golden brown on top and a skewer inserted into the centre comes out clean. Ovens vary, so check a couple of minutes early if you’re using smaller moulds.

Step 7: Cool and dust

Allow cakes to cool in the tins for 10 minutes before transferring to a wire rack to cool completely. Once cooled, dust with icing sugar before serving.