Cake
Preheat oven to 180˚C. Wash the oranges. Place into a saucepan. Cover with water and simmer for 1 hour. Drain. Cool. Puree in a food processor until smooth.
In a large bowl cream the butter and sugar until light and fluffy. Add the eggs one at a time. Fold in the flour, ground almonds, slivered almonds, baking soda, buttermilk, vanilla and finally the orange puree. Mix gently. Spoon the mixture into a 26cm greased ring tin and bake at 180˚C for 45 minutes, or until the cake is golden brown and bounces back when pressed.
Syrup
While the cake is baking heat the sugar, orange juice, water and orange zest in a small saucepan. Bring to the boil and simmer gently for 10 minutes. Drizzle syrup over the warm cake. Remove the cake from the tin when it’s cool.
