1. Grease and lightly flour a 23cm springform cake tin. 2. Place the whole oranges in a medium saucepan, cover with water and boil for 2 hours, topping up with more water as it evaporates. 3. Remove the oranges. 4. Preheat the oven to 180C. 5. Cut the oranges into quarters and place in a food processor. 6. Blend until smooth, then cool thoroughly. 7. Place the egg yolks, orange liqueur and caster sugar in a large bowl and beat until smooth, then stir in the orange puree and mix well. 8. Whisk the egg whites in a dry bowl until firm peaks form. 9. Add the almonds and baking powder to the orange mixture, stir together well, then carefully fold in the eggwhites. 10. Gently pour into the cake tin and bake on the middle shelf of the oven for 1 hour. 11. Cool the cake in the tin, then transfer to a serving plate. 12. To make the syrup: place the orange juice, sugar and sauterne in a saucepan over medium heat and stir until the sugar dissolves. 13. Reduce the heat and simmer for 20 minutes or until reduced by half. 14. Skim off any scum that forms on the surface. 15. The syrup will thicken as it cools. 16. To serve, cut the cake into wedges, top with the candied orange, or rind and drizzle the syrup over. 17. Serve with cream. ---------------------------------------------------------------------------
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