Ingredients

Makes one 9-inch cake

　　6 navel or other sweet oranges

　　Unsalted butter, room temperature, for the pan

　　1/2 cup all-purpose flour, plus more for the pan

　　1 3/4 cups finely ground blanched almonds (about 6 ounces)

　　1 1/2 teaspoons baking powder

　　1/2 teaspoon salt

　　6 large eggs

　　2 cups sugar

　　

Step 1

Place the whole unpeeled oranges in a large saucepan or stockpot, and cover with cold water. Bring to a boil over high heat. Reduce heat, and simmer gently, 2 hours. Drain; let cool.

　　

Step 2

Preheat the oven to 350°F. Butter and flour a 9-inch springform pan; set aside. Halve the cooked oranges, and remove any seeds. Place 7 halves in a food processor, and pulse until pureed but still chunky. This should yield about 3 cups; set aside.

　　

Step 3

In a small bowl, whisk together the ground almonds, flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs with 1 cup sugar on medium speed until light and fluffy. Stir in the orange puree until just combined. Stir in the flour mixture; pour into prepared pan.

　　

Step 4

Bake until the cake is golden brown and a cake tester inserted in the center comes out clean, about 1 hour. Transfer the pan to a wire rack. After 15 minutes, run a small spatula or paring knife around the edge to loosen the cake; let cool completely.

　　

Step 5

Meanwhile, make the orange topping: Chop the remaining 5 orange halves into 1/2-inch pieces, and set aside. In a medium saucepan, combine the remaining cup sugar with 3/4 cup water. Bring the mixture to a boil, stirring until the sugar has dissolved.

　　

Step 6

Add the chopped oranges to the saucepan, and reduce heat to medium. Simmer gently until most of the liquid has evaporated and thickened into a syrup, about 15 minutes. Cool completely.

　　

Step 7

To assemble, remove the ring from the pan; transfer the cooled cake to a serving platter. Arrange the chopped oranges and any remaining syrup over the top of the cake. Cut into wedges, and serve. Or store, covered, in the refrigerator, up to 2 days.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.