Birthday orange cake

Going to a friend's birthday meal tonight. I said I'd make dessert (as they're usually the hardest part of a meal to make gluten-free). I'm taking along this simple orange cake with some greek yoghurt with honey and raspberry coulis (frozen raspberries defrosted, blitzed with caster sugar to taste and then sieved). Happy birthday Cath!

You will need:

- 2 medium-sized (or 3 small) oranges (I used organic blood oranges from Riverford)
- 300g ground almonds
- 3 eggs
- 250g caster sugar
- 1 teaspoon gluten-free baking powder

1. Scrub then boil the oranges (whole) in a pan of water until they are completely soft - change the water two or three times during boiling to get rid of the bitterness from the skin. When cool (the boiling can be done the day before), chop the oranges and check them carefully to remove the pips then blitz them to a smooth paste in a food processor or blender.

2. Butter a cake tin with a removable bottom and 'flour' the sides with ground almonds. Use a circle of baking paper in the base and butter that too.

3. Pre-heat the oven to 160C.

4. Whisk the eggs and sugar together until foamy and light. Mix the baking powder with the almonds and add this to the egg mixture - folding in gently.

5. Finally, carefully fold in the orange paste and then pour the mixture into the baking tin. Bake until a skewer/knife comes out clean from the middle (mine took an hour and five minutes). Cover with tin foil if it starts to brown too much.