Homemade Lebanese Orange and Almond cake

Place the oranges in a saucepan and cover them with water. Cover the pot and bring to a boil for 1 hour. Then, remove the oranges and leave them to cool.

Cut the oranges into pieces, remove the seeds and grind them until obtaining a paste.

When the orange paste is ready, set it aside and then put the eggs and sugar in a large bowl and beat them at high speed until they have doubled or tripled in volume, have whitened and have a creamy consistency.

Add the orange blossom water, the honey and the orange paste. Mix with smooth and enveloping movements.

Add the ground almonds, the baking powder and the pinch of salt, sieving them directly into the mixture, and continue mixing with gentle, enveloping movements.

Pour the batter into a greased mould. Then, bake in an oven preheated to 165ºC for 60 minutes. Once ready, turn off the oven, open the oven door slightly and leave it inside for 10 minutes.

Remove from the oven, leave it to cool in the mould before unmoulding and place the cake on a wire rack to cool down.

Decorate the cake with some sliced almonds covering the whole surface and some orange slices. Then, serve and enjoy!