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1
Grease and lightly flour a 23cm springform cake tin.
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2
Place the whole oranges in a medium saucepan, cover with water and boil for 2 hours, topping up with more water as it evaporates.
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3
Remove the oranges.
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4
Preheat the oven to 180C.
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5
Cut the oranges into quarters and place in a food processor.
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6
Blend until smooth, then cool thoroughly.
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7
Place the egg yolks, orange liqueur and caster sugar in a large bowl and beat until smooth, then stir in the orange puree and mix well.
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8
Whisk the egg whites in a dry bowl until firm peaks form.
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9
Add the almonds and baking powder to the orange mixture, stir together well, then carefully fold in the eggwhites.
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10
Gently pour into the cake tin and bake on the middle shelf of the oven for 1 hour.
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11
Cool the cake in the tin, then transfer to a serving plate.
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12
To make the syrup: place the orange juice, sugar and sauterne in a saucepan over medium heat and stir until the sugar dissolves.
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13
Reduce the heat and simmer for 20 minutes or until reduced by half.
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14
Skim off any scum that forms on the surface.
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15
The syrup will thicken as it cools.
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16
To serve, cut the cake into wedges, top with the candied orange, or rind and drizzle the syrup over.
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17
Serve with cream.
