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Place 2–3 whole oranges in a pot of water.
Bring to the boil and cook for about 45 minutes, until completely soft. Drain the oranges and allow them to cool slightly.
Blend the whole oranges - skin, pith and juice - into a smooth purée. Weigh out 389g of the orange purée and set aside.
In a large bowl, whisk the eggs and sugar together until pale, light, and airy.
In a separate bowl, mix together the ground almonds and baking powder.
Add the orange purée to the almond mixture and stir until smooth.
Gently fold the whisked eggs and sugar into the orange and almond mixture, folding carefully to avoid knocking out too much air from the batter.
Pour the mixture into a lined cake tin and smooth the top.
Bake in a preheated oven at 180°C (fan) for 40-50 minutes, or until golden and a skewer comes out clean. Allow to cool in the tin before removing.