- butter, for greasing
- 5 large oranges
- 100ml/3½fl oz rapeseed oil
- 4 free-range eggs
- 450g/1lb caster sugar
- 125g/4½oz self-raising flour
- 125g/4½oz ground almonds
- 2 tsp baking powder
- 150g/5oz cream cheese
- 150g/5oz crème fraîche
- 25g/1oz icing sugar
- 25g/1oz walnut halves, chopped
- 1 tbsp basil cress (optional)
- Preheat the oven to 170C/150C Fan/Gas 3. Lightly grease a 23cm/9in springform cake tin with butter.
- Zest three of the oranges into a large mixing bowl and set aside.
- Remove the pith from the three zested oranges and discard. Roughly chop the orange flesh, removing any seeds as you go, and place it into the bowl of a food processor. Blend well, adding the rapeseed oil as you blend until the mixture is smooth and well combined. Set aside.
- Add the eggs and 250g/9oz of the caster sugar to the bowl containing the orange zest. Using an electric whisk, whisk the mixture until it is pale, thick and creamy, and leaves a trail when the whisk is lifted from the mixture.
- Stir together the flour, ground almonds and baking powder in a separate bowl.
- Carefully fold half of the puréed orange mixture into the egg mixture.
- Fold in all of the flour, then fold in the remaining puréed orange mixture.
- Pour the cake mixture straight into the prepared cake tin and bake in the oven for 1 hour, or until golden-brown and risen. Check the cake is cooked by inserting a clean skewer or knife into the centre – if it comes out clean, then the cake is ready; if not, cook it for a further 5 minutes and check once more.
- While the cake cooks, prepare the frosting. Whisk the cream cheese, crème fraîche and icing sugar together in a bowl until smooth and thick, then chill in the fridge, covered, until needed.
- Peel the remaining 2 oranges with a vegetable peeler, then julienne the zest very finely.
- Pour 150ml/5fl oz of cold water into a saucepan and stir in 150g/5oz of the remaining caster sugar. Add the julienned orange peel, then bring the mixture to the boil. Reduce the heat until the mixture is simmering and simmer for 8-10 minutes to make a light syrup.
- Strain the julienned orange zest through a sieve suspended over a large bowl (the orange-scented sugar syrup can be chilled and used in an orange drizzle cake recipe or another recipe).
- Sprinkle the remaining caster sugar onto a plate and dredge the julienned orange zest in it until coated.
- Remove the cake from the oven and set aside to cool slightly in the tin, then turn it out set aside to cool completely on a wire rack.
- When the cake has cooled, spread the cream cheese frosting over the top and decorate with the chopped walnut pieces, candied orange zest and basil cress, if using.