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Cook the oranges by cutting a small cross on the top of each orange and placing it in a microwave safe bowl. Add water half way up the oranges and cover the bowl. Microwave on HIGH for 13 minutes. Drain the water and set the oranges aside to cool down.
Preheat the oven to 170 degrees (fan forced) and generously grease a 19cm springform tin with butter and line the base with baking paper.
Cut the orange into quarters to check for pips and remove them before placing the oranges in a food processor or blender and process till you get a puree.
Add the sugar, eggs and orange blossom water (optional) and blend everything together.
In a separate bowl, mix the almond meal, salt and baking powder together before adding the dry ingredients into the food processor/blender. Use the pulse function to just mix everything together.
Scatter the chopped almonds or flaked almonds all over the top of the cake.
Bake in the oven for 60 minutes, checking for doneness from 50 minutes. Test with a skewer in the centre of the cake.
Remove from the oven and allow the cake to rest in the springform pan for 10 minutes before removing from the pan to finish cooling off.