Method

Preheat the oven to 180 °C and grease and flour 15 mini bundt pans.

Roughly chop the whole oranges (unpeeled), remove the pips and place them in a saucepan. Cover with water and boil them for 15 minutes. Drain the liquid off the oranges and liquidise them in a food processor.

Using an electric beater, beat the butter and castor sugar in a medium bowl until creamy and then add the eggs, one at a time, mixing between each addition.

Sift the flour and almonds into the mixture and mix with the electric beater. Then add the pureed oranges and beat them in until just combined.

Spoon the mixture into the bundt tins and bake for 15–20 minutes or until the skewer comes out clean.

In the meantime, cook the orange syrup. Place the orange juice and castor sugar in a saucepan and allow it to reduce for 10–12 minutes until it forms a syrup. Spoon the hot syrup over the hot cakes in the tins. Leave them to stand for a few minutes so that they can absorb the syrup and then carefully take them out of the tins with a knife. Allow them to cool on a cooling rack with a baking tray underneath to catch the extra syrup.