Wash the oranges and place the oranges in a saucepan of water. Bring to the boil and simmer gently for 1 hour. When cool, puree in a food processor with the Colonial passionfruit sauce until smooth. Set aside. Cream the butter and sugar until light and fluffy, then add eggs one at a time, and beating well after each addition.

In a separate bowl, mix the flour, ground almonds and slivered almonds together. Add half the flour mixture to the creamed butter mixture then add half the buttermilk, mix well. Repeat, using the remaining ingredients, then add the orange puree and vanilla.

Pour the mixture into a greased non-stick cake tin and bake at 180c. For 60 minutes. When cooked, allow to cool in the tin for 5 minutes, then turn out onto a serving platter.

Spoon syrup over cake, continuing until all the syrup is absorbed. (The syrup can be poured over the cake while still in the cake tin, if desired).

For The Syrup:

Heat the sugar and juice together stirring all the time to dissolve the sugar. Bring to the boil and cook for 5 minutes. Add the jam or marmalade and spoon over cake.

Per serving: 3552 Calories (kcal); 287g Total Fat; (69% calories from fat); 86g Protein; 197g Carbohydrate; 1195mg Cholesterol; 2155mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 9 Lean Meat; 0 Vegetable; 3 Fruit; 51 1/2 Fat; 6 1/2 Other Carbohydrates