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Preheat the oven to 375°F.
Grease and flour a 9-inch round cake pan. If you want to keep this recipe gluten-free, flour the cake pan with gluten-free flour or granulated sugar.
Slice the oranges in half perpendicular to the stem (like you are going to juice them) and remove any seeds. Add them to a food processor and pulse several times, then stop and look for any remaining seeds. Process until a smooth paste forms, scraping down the sides as needed.
Add the eggs, almond flour, sugar, baking powder, and salt and process until a smooth batter forms. Pour into the pan and bake until the edges are brown, the top is golden, and a cake tester comes out clean or with moist crumbs, 45 to 55 minutes.
Let cool in the pan before serving. If desired, top with a dusting of powdered sugar, a thin layer of marmalade, and/or serve with whipped cream. Store leftover cake tightly covered for up to 3 days at room temperature or 5 days in the fridge.