1. Preheat the oven to 180C/350F/Gas 4 and line two 1kg/2lb loaf tins with greaseproof paper. Cook the oranges: cover with cold water and bring to a simmer. Cook for about 1 hour (skin on!) until very tender. Remove from the pan using a slotted spoon and allow any excess water to drain off. Cut into quarters.

2. Remove the pips, then whizz all of the orange quarters, including pith and rind to a pur�e in a food processor or blender. Leave to cool.

3. To make the sponge: mix together the ground almonds, caster sugar and baking powder. Whisk the eggs until the whisk leaves a trail when lifted out of the mixture, then fold in the almond mixture and orange pur�

e.

4. Divide the mixture between the tins and bake for about 45 minutes. The cake should be firm to the touch and if pierced with a knife, the blade should come out clean. Cut into slices and serve decorated with mint sprigs. Accompany with a good dollop of marmalade cheesecake cream.

MARMALADE CHEESECAKE CREAM:

1. Beat together the cream cheese and caster sugar until the sugar has dissolved and creamed. Now add the marmalade the amount is really up to you, but I like to use the full 225g of marmalade for this quantity as it produces a good, strong orange flavour.

2. Once the marmalade has been completely mixed in, lightly fold in the whipped cream. Spoon the mixture into a bowl, cover and chill until firm.

3. Spoon on to the cake plates, using a warmed tablespoon to create a decorative swirl. Alternatively, you can serve the cream in a separate dish.