Tyrrells Tunisian Orange Cake

This recipe was given to me by my friend Audrey, who got it from her sister and its provenance before that is unknown. Audrey swears by it, and as someone who has lived in Vienna for many years now, she and her friends know a thing or two about cakes!  I'll also try it with non-wheat flour as an option for the market! Try this while good oranges are still around.

 Ingredients

1 Orange (Thin skin)
200g caster sugar
200g ground almonds
25g flour (one good dessertspoon)
4 large eggs beaten

Boil whole orange in lots of water for 1.5 to 2 hours.
Cut in half and remove seeds.
Whizz in magimix or liquidiser till all soft.  Add remaining ingredients.  Mix.  (If using magimix I change from metal blade for orange to plastic blade for mixing in rest)

Bake 35-40 min. at 180 degrees C.
Syrup:
Juice of 1 orange and 1 lemon
100g sugar
1-2 cinnamon sticks, cloves.
Boil all together.

Pierce cake, pour syrup over and decorate with cinnamon sticks and cloves.

This probably does a 23cm round tin.  I tend to double it for a rectangular tin approx. 35 x 24 cm