Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter or non-stick spray, then lightly flour it.

Place the whole organic oranges in a medium saucepan and cover with water. Bring to a boil, then simmer for about 1 hour until tender. Drain and let cool.

In a large mixing bowl, whisk together the eggs and sugar for about 5 minutes until light and fluffy.

Gradually add the orange puree to the egg and sugar mixture, folding gently to combine.

In a separate bowl, mix the almond meal and baking powder. Gradually incorporate into the wet ingredients, folding gently.

Pour the batter into the prepared pan and bake for 45-50 minutes until a toothpick comes out clean.

Allow to cool in the pan for 10-15 minutes before running a knife around the edges to remove the cake.