1. Preheat the oven to 180 °C/350F/Gas 4 and line two 1kg/2lb loaf tins with greaseproof paper. Cook the oranges: cover with cold water and bring to a simmer. Cook for about 1 hour (skin on!) until very tender. Remove from the pan using a slotted spoon and allow any excess water to drain off. Cut into quarters.

2. Remove the pips, then whizz all of the orange quarters, including pith and rind to a purée in a food processor or blender. Leave to cool.

3. To make the sponge: mix together the ground almonds, caster sugar and baking powder. Whisk the eggs until the whisk leaves a trail when lifted out of the mixture, then fold in the almond mixture and orange purée.

4. Divide the mixture between the tins and bake for about 45 minutes. The cake should be firm to the touch and if pierced with a knife, the blade should come out clean. Cut into slices and serve decorated with mint sprigs. Accompany with a good dollop of marmalade cheesecake cream.

Marmalade Cheesecake Cream: 1. Beat together the cream cheese and caster sugar until the sugar has dissolved and creamed. Now add the marmalade - the amount is really up to you, but I like to use the full 225g of marmalade for this quantity as it produces a good, strong orange flavour.

2. Once the marmalade has been completely mixed in, lightly fold in the whipped cream. Spoon the mixture into a bowl, cover and chill until firm.

3. Spoon on to the cake plates, using a warmed tablespoon to create a decorative swirl. Alternatively, you can serve the cream in a separate dish.

cheesecake cream. 350g ground almonds/350g sugar makes 2 x 1kg/2lb loaf tin cakes. This cake is just as delicious served cold. The cake will sink in the centre once cooked, but donÂ’t worry about that. Marmalade Cheesecake Cream: 225 g cheese to serve 6-8 The beauty of this marmalade cream is that you can simply sit the mixture on a classic biscuit crumb base to make a tempting alternative cheesecake.