2 oranges
6 eggs or egg replacer* or flax gel** (if you\'re on the Best Bet Diet)
165g fructose or 180ml agave syrup (or 250g sugar)
2 tbsp orange blossom water
1 tsp gluten-free baking powder
250g blanched almonds, coarsely ground

Beat the eggs (or egg substitute) with the sugar, then add the orange blossom water, baking powder and almonds and mix well.

Cut open the oranges, remove the seeds, and purée in a food processor.

Mix thoroughly with the egg and almond mixture and pour into a 23cm greased cake tin.

Bake in oven for about an hour (or until a skewer put in the cake comes out clean).

Allow to cool before turning out.

Don't be daunted by the 2-hour preparation time. Most of this is when the oranges are boiling or the cake is baking... so you can get on with something else.

* Egg replacer (available from supermarkets) contains soy protein, so it would not be suitable if you are avoiding legumes or on the Best Bet Diet.
** To make flax gel: in the place of one egg, mix 1 teaspoon of ground linseed / flaxseed with 3 teaspoons of warm water. Leave to stand for about 10 minutes, until it thickens, and add to your recipe.
Ground linseed / flaxseed or sprouted flax powder is highly nutritious, full of fibre and omega 3 fatty acids; it is suitable for people avoiding legumes or on the Best Bet Diet, and available from most supermarkets.

Finishing touch: sprinkle with icing sugar before serving (if you are not avoiding refined sugar).