Claudia Roden's Orange and Almond Cake

Wash the oranges and simmer them, unpeeled, in water to cover for 2 hours. Cool, cut them open and remove the seeds. Puree the oranges in a food processor. Preheat oven to 400 degrees. (In the Miele, I would go with 350 on convection bake). Beat the eggs in a food processor or large bowl. Add the remaining ingredients, including the orange puree, and mix thoroughly. Pour into a buttered and floured cake tin, with a removable base if possible. Bake for one hour (start watching at 40 minutes), or until a knife inserted in the center comes out clean. Cool in the tin before turning out.