2 hours and 30 minutes

Unwaxed oranges, 2
Cardamom seeds, 3-6
Light brown sugar or xylitol, 7 Oz
Large eggs, 6
Ground almonds, 7 Oz
Corn (polenta) flour, 1,5 Oz
Self-raising flour, 1 Oz
Teaspoons baking powder, 2
Tablespoon flaked almonds, 1


Wash the oranges and put them in a saucepan, cover with water and boil for about 1 hour, until they are soft and easy to pierce with a knife. When cooked, let them cool a little, cut into halves, remove all the seeds and the white pith, then put them in a blender and blitz until you get a rough purée.
Preheat the oven (160°C) and grease a 23 cm diameter cake tin with baking paper.
Open the cardamom shells, remove the seeds and crush them, put the powder obtained in a large bowl with the orange purée, sugar and eggs, whisk well then add the ground almonds, corn (polenta) flour, the self-raising and baking powder, stir until everything is well blended. Pour the mixture into the pan and bake for about 40 minutes.
Remove the cake from the oven, sprinkle the surface with the flaked almonds then put it back in oven and bake for another 25-30 minutes (check by inserting a toothpick into the cake: it will come out dry). Let cool on a grid and serve at room temperature. The cake has to be eaten within a few days. 
Thanks to: Il Deborino