Ingredients:
200 g (7 oz) semolina
2 oranges
5 eggs
200 g (7 oz) caster sugar
150 ml (5 fl oz) corn oil
10 ml (2 tsp) baking powder
115 g (4 oz) chopped almonds
100 ml (3.5 fl oz) sugar syrup

Line the base of a 23 cm (9 in) deep-sided cake tin (there is no need to butter the tin for this cake).
Preheat the oven to 180°C / 350° F / Gas Mark 4

Method

Bring a large pan of water to the boil, drop in the oranges, bring back to the boil and cook for 5 minutes. Drain the oranges and refresh in cold water. Repeat twice again using fresh water each time - this is to remove the bitterness from the skin of the orange. Cut the oranges into quarters, place in a food processor and process to a pulp. Press through a sieve using the back of a spoon, then allow to coo.

Place the eggs and sugar into a large bowl and whisk until combined. Pour in the corn oil and puréed oranges, continuing to whisk. Stir in the baking powder and chopped almonds, mixing until totally combined. Pour the mixture into the prepared cake tin or into individual bun tins lined with paper cases.

Place in the over for 40 minutes or 15 minutes for the individual cakes. Allow to cool slightly then pour over the sugar syrup to glaze. When cold, remove from the cake tin.

Garnish with candied orange peel.