CITRUS ALMOND SYRUP CAKE 2 small oranges (360g) 1 1/2 cups almond kernels 1 cup sugar 6 eggs 1 teaspoon baking powder 1 teaspoon vanilla essence LIME SYRUP 1/2 cup sugar 1/4 cup lime juice 1/4 cup water Grease deep 20cm-round cake pan, line base with baking paper. Place whole oranges in medium suacepan; cover oranges with hot water. Bring to a boil; reduce heatm simmer, covered, about 2 hours or until oranges are tender. Replenish water with boiling water as it evaporates. Drain oranges, cool; discard water. Preheat oven to 325°F.

Blend or process almonds and sugar until almonds are chopped coarsely; transfer mixture to medium bowl.

Quarter whole oranges, discard seeds; blend or process until smooth. With motor operating, add eggs one at a time, process until combined. Add almond mixture, baking powder and essence; process until just combined. Spread mixture into prepared pan; bake in 325°F oven about 1 hour.

Pour hot Lime Syrup over hot cake in pan. Stand cake in pan for 30 minutes. Turn cake onto wire rack over tray. Serve warm or cold with caramelised orange and lime rind, if desired.

LIME SYRUP: Combine ingredients in small saucepan; stir over heat, without boiling, until sugar dissolves. Simmer, uncovered, without stirring, about 5 minutes or until slightly thickened.

Serves 8.

Per serving: Fat: 20.6g, Calories: 409.

[Cafe Cakes, The Australian Women's Weekly]