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1
FOR THE CAKE:
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Place the whole oranges in a pan and cover with cold water.
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3
Bring to the boil, then turn down the heat and simmer for two hours.
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4
Check periodically that they don't boil dry and add water if needed.
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Remove from the heat and allow to cool.
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6
Preheat the oven to 200u00b0C Grease and line with baking paper (including sides) a 20 cm (8 inch) springform pan.
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7
Remove the oranges from the water; cut in half and remove any pips.
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8
In a bowl, combine the sugar, ground almonds, and baking powder until well mixed.
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9
Place the oranges in a food processor, skin and all, along with the lemon juice, and puree till the oranges are well broken down.
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10
To the food processor, add half of the eggs and half of the almond/sugar mixture; process until well combined.
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11
Add the remaining three eggs and the remaining almond mixture and process till thoroughly combined, scraping sides of bowl, as necessary.
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12
Transfer batter to the springform pan and bake for 45 minutes.
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13
Let cake cool before serving, and serve with a generous dollop of the mascarpone cream.
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14
FOR THE MASCARPONE CREAM:
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15
Transfer the mascarpone to a bowl, and soften with a spatula until smooth.
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16
Add the vanilla sugar and incorporate completely.
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17
It is now ready to serve!
