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