1. Preheat the oven to 160 degrees. To make the topping, place the sugar, water and vanilla in a 2.5 litre – capacity (10 cups) 20cm non-stick ovenproof frying pan over a medium heat. Stir until the sugar has dissolved. Add the oranges and simmer for 10-15 minutes. Remove from heat and set aside.
2. Place eggs, sugar and vanilla in the bowl of the electric mixer and whisk for 8-10 minutes or until thick and pale and triple in volume. Sift the flour over the egg mixture fold through.
3. Fold through the butter and almond meal. Pour the mixture over the orange slices and bake for 40-45 minutes (or until cooked through –test with skewer).
4. Turn the cake out by carefully flipping into onto a large chopping board or platter to serve.
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