Mediterranean Orange Cake

• 2 medium oranges
• 1 tbsp cornflour
• 100 g ground walnuts, almonds or hazelnuts
• 2 tbsp dark rum (or juice/milk)
• 60 g castor sugar
• 2 eggs

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Wash the oranges and cover them with water in a covered saucepan. Simmer for about 2 hours until they are very soft (a pressure cooker does it faster). Drain and cool. Cut the oranges into chunks and remove the pips and any coarse membranes. Mince the orange or place it in a blender or processor to produce a coarsely textured pulp.

Place the orange pulp in a bowl and beat in the ground nuts and half the sugar. Add the cornflour and rum. Separate the eggs, adding the yolks one at a time to the orange mixture.

Whisk the whites to a snowy texture and beat in the rest of the sugar. Fold this meringue into the orange mixture. Scoop into a buttered and floured 20cm round loose-bottomed cake tin. Bake at 190°C for 30-40 minutes, until well browned and springy. Leave in the tin until cool. Serve with whipped cream.