Wash the oranges well, cut out the cores at the top and the bottom - this is the bitterest part of the orange. Place in a medium saucepan, cover with water and bring to boil. Reduce to a simmer then leave for two hours. Remove from water and allow to cool.

Preheat the oven to 350°F. Line the bottom of a 8-9" round pan (springform works but not necessary) with parchment and spray the rest with non-stick spray.

Place the oranges in a food processor and blend until you have a smooth consistency.

In a large bowl, add the eggs, almond extract, and sugar and whisk until sugar has dissolved into the egg mixture. Fold in the orange mix. Gently fold in the almond meal and baking powder and mix until all ingredients well combined. You can't develop gluten in this so you can't over mix, but it's best to be gentle.

Pour the mixture into the lined tin, then sprinkle over the almond flakes. Bake for 1 hour to 1 3/4 hours or until a skewer comes out clean. The time will vary depending on the size of your tin. The cake should be golden on top.

Allow the cake to cool on a wire rack, then dust with icing sugar. Serve with a dollop of double cream.