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1
Place the whole unpeeled oranges in a large saucepan or stockpot, and cover with cold water.
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2
Bring to a boil over high heat.
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3
Reduce heat, and simmer gently, 2 hours.
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4
Drain; let cool.
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5
Preheat the oven to 350F.
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6
Butter and flour a 9-inch springform pan; set aside.
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7
Halve the cooked oranges, and remove any seeds.
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8
Place 7 halves in a food processor, and pulse until pureed but still chunky.
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9
This should yield about 3 cups; set aside.
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10
In a small bowl, whisk together the ground almonds, flour, baking powder, and salt; set aside.
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11
In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs with 1 cup sugar on medium speed until light and fluffy.
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12
Stir in the orange puree until just combined.
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13
Stir in the flour mixture; pour into prepared pan.
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14
Bake until the cake is golden brown and a cake tester inserted in the center comes out clean, about 1 hour.
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15
Transfer the pan to a wire rack.
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16
After 15 minutes, run a small spatula or paring knife around the edge to loosen the cake; let cool completely.
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17
Meanwhile, make the orange topping: Chop the remaining 5 orange halves into 1/2-inch pieces, and set aside.
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18
In a medium saucepan, combine the remaining cup sugar with 3/4 cup water.
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19
Bring the mixture to a boil, stirring until the sugar has dissolved.
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20
Add the chopped oranges to the saucepan, and reduce heat to medium.
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21
Simmer gently until most of the liquid has evaporated and thickened into a syrup, about 15 minutes.
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22
Cool completely.
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23
To assemble, remove the ring from the pan; transfer the cooled cake to a serving platter.
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24
Arrange the chopped oranges and any remaining syrup over the top of the cake.
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25
Cut into wedges, and serve.
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26
Or store, covered, in the refrigerator, up to 2 days.
