Ingredients

4 oranges
Local unsalted butter, for greasing
400g Coop ground almonds
1½ tsp baking powder
400g Fairtrade caster sugar
Juice of ½ lemon
12 small free range eggs, whisked

For the glaze and decoration
6 tbsp apricot conserve
1 tbsp brandy (preferably Greek)
250g Greek style natural yogurt
1 tbsp Fairtrade caster sugar
1 orange, separated into segments, plus grated zest of ½ the orange
1 tbsp coarsely chopped pistachio kernels
Grated zest of ½ lemon
Fairtrade icing sugar, to dust (optional)

Method

1. Bring a large saucepan of water to the boil, add the oranges whole and boil for 2 hours, topping up the water as necessary to keep them fully submerged

2. Once soft, gently lift them out the water and leave to cool for 20 minutes

3. Put the cooled oranges in a blender, skin and all

4. Pulse until you have a pulp, then pass it through a fine sieve set over a bowl, pushing the pulp through using the back of a spoon

5. Set aside

6. Preheat the oven to 200°C/fan 180°C/gas 6 and lightly grease a springform cake tin, 22cm across

7. Combine the ground almonds, baking powder and caster sugar in a large bowl

8. Stir in the sieved orange pulp, add a small squeeze of lemon juice and mix to combine

9. Sieve the egg into the bowl and beat until fully incorporated

10. Pour the mixture into the cake tin, then bake for 30 minutes

11. Remove from the oven and let it cool in the tin

12. To make the glaze, put the apricot conserve in a small bowl with the brandy, add 1 tbsp cold water and stir to combine

13. Brush over the cooled cake to give it a little shine

14. Put the yogurt and caster sugar in a bowl and stir until the sugar dissolves

15. Spoon the sweetened yogurt over the cake, arrange the orange segments on top and finish with the pistachios and a sprinkling of orange and lemon zest

16. Add a dusting of icing sugar, if you like