Step 1

Place your whole oranges in a large pan. Cover with water and bring to a brisk simmer before turning down to a gentle simmer. Cook for one hour. Remove from pan to cool.

Step 2

Preheat oven to 190c.

Step 3

Cut your oranges into quarters and blend until you have a thick, bright orange puree. Pour this into a separate bowl.

Step 4

In a large mixing bowl, whisk together the ground almonds, gluten-free flour, cornmeal, salt and baking powder.

Step 5

Using the same blender as before (no need to rinse), add the yogurt, brown sugar, applesauce and almond extract and blend until smooth. Pour into the blended oranges and stir well to combine.

Step 6

Pour the liquid mixture into your dry and mix gently, until thoroughly combined.

Step 7

Pour into your prepared cake tin and bake at 190c for half an hour.

Step 8

Turn down your oven to 180c and bake for another half an hour, or until a toothpick comes out clean.

Step 9

Leave to cool completely in the tin on a wire rack, before serving, cut into slices with a little dusting of icing sugar and a dollop of coconut cream.