Place whole oranges in a large saucepan, cover with cold water and bring to the boil over high heat.

Reduce heat and simmer, covered for 45 mins, until soft, adding more water if required.
Drain and cool, roughly chop and place in a food processor.
Process until finely chopped and pulpy.

Preheat oven to 160C. Grease and line a 22cm round cake pan with baking paper.
Using an electric mixer, beat eggs, sugar and vanilla extract in a large bowl until thick and creamy.

Add orange pulp and almond meal, sift flour and baking powder over mixture.
Use a large metal spoon to fold together.Pour mixture in pan and bake for 75 mins until cake is cooked, test with a skewer.

Stand for 30 mins then turn on a wire rack covered with baking paper.