Orange-and-macadamia cake

1. Preheat the oven to 190°C. Wash the oranges, then boil in a little water for almost 2 hours (or 30 minutes in a pressure cooker). Allow to cool, then cut open and remove the seeds. Blend to a pulp in a food processor or blender.
2. Whisk the eggs in a large bowl. Add the remaining ingredients, mix thoroughly and pour into a greased 23 cm springform cake tin.
3. Bake for 1 hour. If the cake is still very wet, leave it in the oven for a little longer. Cool in the tin before turning out. Drizzle with the icing before serving.
Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food assistant: Bianca Strydom