Place the oranges completely covered in cold water and cook for 2 hours - make sure that they are always covered (weigh down with a small plate or lid). Then let the oranges cool down completely, then quarter them, cutting out the pips and any stems or blossoms. Puree completely with the bowl (don`t worry, the white skins only give a very slight bitter note, which is part of the finished cake).
Beat the eggs together with the sugar until frothy. Mix the ground almonds with the baking powder and baking soda. Mix everything with the pureed oranges and then fold into the frothy, stirred egg-sugar mixture.
Place in a springform pan well-greased around the edge (base covered with baking paper). I use a 28 form, if you want the cake a little higher, you can use a 26.
Bake in a preheated oven at 170 ° C top / bottom heat for approx. 45 - 50 minutes.
Tips: The cake has a relatively high level of moisture and collapses a little after baking. If you loosen the edge after baking (carefully with the knife all around), it will sag a little more evenly.
If you like, sprinkle the cake with powdered sugar - I find it sweet enough and wonderfully fruity and slightly bitter.
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