Step 1

Wash the navel oranges, cut off the ends (discard the ends) and place the oranges into a large pot.

Step 2

Cover with water and bring to the boil on the stovetop for 2 hours (add more water during this time).

Step 3

Remove the oranges from the water and allow to cool completely (they'll be nice and soft).

Step 4

Preheat oven to 160 degrees celsius (fan-forced).

Step 5

Grease and line the base and sides of a 22cm springform pan with baking paper and set aside.

Step 6

Chop the cooled oranges into pieces and place into a food processor.

Step 7

Process until completely smooth and no lumps remain. Set aside.

Step 8

Beat the eggs and caster sugar in a large bowl until pale and frothy (about 2 minutes on high using hand-held beaters).

Step 9

Add the orange puree and stir through.

Step 10

Add the almond meal and baking powder and stir through.

Step 11

Pour the mixture into the prepared baking tin.

Step 12

Sprinkle the flaked almonds over the top of the cake.

Step 13

Bake for 60 minutes or until a skewer inserted into the middle comes out with just a few crumbs on it.

Step 14

Allow to cool completely in the tin (preferably place it into the fridge overnight.

Step 15

Sprinkle with icing sugar just before serving.

Step 16

To make the vanilla bean double cream, place the cream, vanilla bean paste and icing sugar into a bowl. Mix together until well combined.

Step 17

Spoon into a serving dish. Sprinkle with grated orange zest.

Step 18

Wash the navel oranges, cut off the ends (discard the ends) and place the oranges into a large pot. Cover with water and bring to the boil on the stovetop for 2 hours (add more water during this time). Remove the oranges from the water and allow to cool completely (they'll be nice and soft).

Step 19

Preheat oven to 160 degrees celsius (fan-forced). Grease and line the base and sides of a 22cm springform pan with baking paper and set aside.

Step 20

Cut the ends off the oranges and discard.

Step 21

Chop the cooled oranges into pieces and place into the TM bowl. Slowly increase to Speed 7 and continue to process until completely smooth (you'll need to scrape down the sides of the bowl occasionally). Set aside in a separate bowl.

Step 22

Clean and dry the TM bowl. Add the eggs and caster sugar and mix on Speed 5 for 30 seconds.

Step 23

Add the orange puree and mix on Speed 5 for 10 seconds.

Step 24

Add the almond meal and baking powder and mix on Reverse, Speed 3 for 20 seconds.

Step 25

Pour the mixture into the prepared baking tin.

Step 26

Sprinkle the flaked almonds over the top of the cake. Bake for 60 minutes or until a skewer inserted into the middle comes out with just a few crumbs on it.

Step 27

Allow to cool completely in the tin (preferably place it into the fridge overnight.

Step 28

Sprinkle with icing sugar just before serving.

Step 29

To make the vanilla bean double cream, place the cream, vanilla bean paste and icing sugar into the Thermomix bowl. Mix on Reverse, Speed 3 until well combined and smooth.

Step 30

Spoon into a serving dish. Sprinkle with grated orange zest and crushed pistachios.