Orange, raspberry and almond cake

Put 2 oranges in a small pan, cover with water and a lid, bring to the boil and simmer for 2 hrs until soft. Drain and leave to cool. Cut the oranges into chunks, remove any pips, and blend until smooth.

Preheat the oven to 170C/150C Fan/Gas 3. Grease and line a 23cm round springform cake tin with baking paper.

Separate 6 eggs. Put the yolks in a bowl with 75g maple syrup, ground almonds, self-raising flour and the blended orange pulp (380g). Beat together until combined.

In a separate bowl, whisk the egg whites until they form stiff peaks. Stir ⅓ into the batter until well combined, then gently fold in the remaining portion with a large metal spoon. Carefully fold the raspberries through the batter.

Pour the batter into the cake tin, smooth the top and sprinkle with the flaked almonds. Bake on the middle shelf of the oven for 45-50 mins or until golden, risen and a skewer inserted in the centre comes out clean.

Meanwhile, put the zest 2 oranges and juice 3 oranges (200ml) in a pan with 25g maple syrup, juice and zest of the lemon and the cinnamon stick. Bring to the boil, simmer for 5 mins, leave to cool, then discard the rind and cinnamon.

When the cake is cooked, poke it all over with a fine skewer. Pour over the orange syrup and allow it to sink in slightly. Remove the cake from the tin and serve warm or cold.