For the Oranges

• Boil oranges: Place oranges in a pot and cover with cold water. Bring to the boil over medium high heat. Boil for 10 minutes and drain.
• Repeat twice: Put oranges back in the pot, cover with cold water and boil again for 10 minutes. Drain, then repeat again. All together you’ll boil the oranges for 10 minutes 3 times.  
• Chop: Drain and rinse oranges. Let cool so you can handle them. Cut off the ends so you just see the pulp. Cut into quarters and remove the seeds. Slice into thin triangles. Let cool completely.

For the Cake Batter:

• Preheat oven to 325 degrees. Line an 8” cake pan with parchment paper or cake pan liner.*
• Process the oranges: Place sliced oranges in a food processor. Process on high for 4 – 10 second bursts, scraping down the sides in between, until it’s pureed into a thick puree with only a few visible bits of rind remaining. It does not need to be completely smooth.
• Add in the eggs and coconut sugar. Process for 5 – 10 seconds until evenly combined. Scrape down the sides.
• Add almond flour and baking powder. Process another 5-10 seconds until no more flour is visible. Don’t over process.
• Pour into prepared cake pan. Bake 50-60 minutes until the surface is golden and a toothpick inserted into the center comes out clean. Don’t let the sides get too brown.
• Let cool for 30 minutes in the cake pan. Remove from the pan by flipping it over onto a piece of parchment paper. 
• Move the parchment paper with the cake to a cooling rack and let cool 1 hour. 
• Store covered on the counter for 3 days or in the refrigerator for up to 1 week.