2 oranges, washed well
1 1/2 cups ground almonds
1 cup superfine sugar or 1 cup caster sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon Cointreau liqueur
2 drops Wild Orange Essential Oil
6 eggs, lightly beaten
Place the whole oranges in a large saucepan. Add enough water to cover them and place a small plate on top of the oranges to keep them submerged in the water. Gradually bring the water to a boil, then reduce heat and allow them to simmer for 40 minutes, or until the oranges are very soft. Cut each of the oranges into quarters. Set aside to cool. Remove any pips, and then place the oranges in the bowl of a food processor and blend until they form a very smooth pulp.
Preheat oven to 350F degrees. Cut a piece piece of parchment paper to fit in the bottom of an 8 inch round cake pan. Lightly grease the cake pan and then place the parchment paper circle in the base.
Add the ground almonds, sugar, baking powder, vanilla, Cointreau, and Wild Orange oil to the food processor with the orange puree. Process (pulse) until all of the ingredients are combined. Add the egg and process again until just combined. Do not over process. Pour into the prepared cake pan and bake for 50 minutes, or until the cake is firm and leaves the side of the pan. Allow to cool completely in the pan.