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1
Place the oranges in a saucepan, cover with water, and bring to a boil. (They will bob around on the surface, so don't worry that they are not submerged.) Simmer, uncovered, for 2 hours, until very soft and squashy. Drain the fruit and set aside to cool.
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2
Preheat the oven to 360u00b0F. Grease the sides of a 12x16-in. baking pan and line the base with nonstick parchment paper.
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3
Cut the oranges into quarters and remove any seeds. Blitz the quarters, skin and all, in a blender or food processor until you have a smooth puree.
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4
Whisk the eggs in a large bowl, then beat in the sugar, ground almonds, and baking powder. Fold in the orange puree, then pour the mixture into the prepared pan. Bake for 35 minutes, until a skewer inserted in the center comes out clean.
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5
Meanwhile, make the syrup and decoration. Place the sugar and water in a saucepan over a low heat until the sugar has dissolved: do not stir. Add the orange slices and simmer for 10 minutes, until soft. Remove the slices from the syrup with a slotted spoon and dry on nonstick parchment paper. Add the orange flower water to the syrup and set aside.
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6
Allow the cake to cool in the pan, then cut into 8 squares. Drizzle with the syrup, then decorate each square with a slice of candied orange and a raspberry.
