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1
Place the whole oranges in a large saucepan. Add enough water to cover them and place a small plate on top of the oranges to keep them submerged in the water.
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2
Gradually bring the water to a boil, then reduce heat and allow them to simmer for 40 minutes, or until the oranges are very soft.
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3
Preheat oven to 350F degrees.
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4
Cut a piece piece of parchment paper to fit in the bottom of an 8 inch round cake pan. Lightly grease the cake pan and then place the parchment paper circle in the base.
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5
Cut each of the oranges into quarters. Set aside to cool.
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6
Remove any pips, and then place the oranges in the bowl of a food processor and blend until they form a very smooth pulp.
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7
Add the ground almonds, sugar, baking powder, vanilla, and Cointreau. Process (pulse) until all of the ingredients are combined.
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8
Add the egg and process again until just combined. Be careful not to overprocess.
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9
Pour the orange mixture into the prepared cake pan and bake for 50 minutes, or until the cake is firm and leaves the side of the pan.
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10
Allow to cool completely in the pan. Dust with confectioners' sugar to serve.
