2 small navel oranges (200g each)
1 ¼ cups caster sugar
150g unsalted butter, chopped, at room temperature
1 ½ cups almond meal (150g)
1 ½ cups self-raising flour
1½ cups icing sugar mixture
2 – 2 ½ tablespoons orange juice
Grease a 22cm springform pan (base measures 21cm). Line base and side with baking paper.
Cut unpeeled oranges into quarters. Discard thick white pith from centre of each orange quarter. Roughly chop oranges, leaving outside skin intact.
Process oranges and sugar in a food processor until rind is finely chopped (mixture will still be slightly lumpy).
Beat butter in a small bowl of an electric mixer until fluffy. Beat in eggs, one at time, until combined. Beat in orange mixture. Mixture will look curded at this stage. Transfer to a large bowl. Fold in almond meal and flour. Pour into prepared pan. Smooth over top.
Cook in a moderately slow oven (160C) for about 50 to 55 minutes, or until cooked when a skewer inserted into the centre comes out clean. Remove. Stand in pan for 20 minutes. Remove side from pan. Transfer to a wire rack to cool.
To make icing, place sugar in a medium bowl. Stir in enough juice to form a smooth, spreadable consistency.
Pour icing over cake, allowing it to drizzle down the side. Stand until set.