This cake is light, wholesome and not too sweet. It contains pureed oranges and a generous helping of ground almonds to replace the flour. The addition of seasonal, tropical-tasting passionfruit elevates this recipe to something special. —Jordan Rondel, The Caker
Boil oranges in a covered saucepan for 2 hours. Keep topping up water as it evaporates. Once cooled, cut oranges in half, remove any pips and chop into rough segments, including the rind. Blend until pureed.
Preheat oven to 170C fan bake. Grease and line a 22cm cake tin with high sides.
In the bowl of an electric mixer, beat eggs, sugar and vanilla until pale and thick. Fold through ground almonds and baking powder, alternating with the pureed oranges. Finally, fold through passionfruit pulp.
Pour batter into cake tin and spread out to edges. Bake for about 45 minutes or until golden, springy to the touch and a skewer inserted into the centre comes out clean. You may want to cover the cake with tin foil if the top starts to look dark but the cake is not cooked through.
Meanwhile, make icing: In the bowl of an electric mixer, beat butter until smooth. Add icing sugar and beat on high until light and fluffy. Gradually add cream cheese, then vanilla. The icing should be smooth, creamy and thick. Fold through passionfruit pulp.
Allow cake to cool for around 10 minutes before turning onto a rack. Once cooled, ice and decorate with fresh flowers, if using. Serve at room temperature. Refrigerate in an airtight container for up to 3 days.