Flourless almond and orange cake

https://www.coop.co.uk/recipes/flourless-almond-and-orange-cake

Just wait until you try Theo Michaels' flourless almond and orange cake. It's super moist and sticky and great with a cup of tea.

% of adult’s reference intake | Carbohydrates per serving : 72g

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4 oranges
Co-op unsalted butter, for greasing
400g Co-op ground almonds
1½ tsp baking powder
400g Fairtrade caster sugar
Juice of ½ lemon
12 small Co-op British free range eggs, whisked __For the glaze and decoration
6 tbsp apricot conserve
1 tbsp brandy (preferably Greek)
250g Greek style natural yogurt
1 tbsp Fairtrade caster sugar
1 orange, separated into segments, plus grated zest of ½ the orange
1 tbsp coarsely chopped pistachio kernels
Grated zest of ½ lemon
Fairtrade icing sugar, to dust (optional)

Bring a large saucepan of water to the boil, add the oranges whole and boil for 2 hours, topping up the water as necessary to keep them fully submerged
Once soft, gently lift them out of the water and leave to cool for 10 mins
Put the cooled oranges in a blender, skin and all
Pulse until you have a pulp, then pass it through a fine sieve set over a bowl, pushing the pulp through using the back of a spoon
Set aside
Preheat the oven to 200°C/fan 180°C/gas 6 and lightly grease a springform cake tin, 22cm across
Combine the ground almonds, baking powder and caster sugar in a large bowl
Stir in the sieved orange pulp, add a small squeeze of lemon juice and mix to combine
Sieve the egg into the bowl and beat until fully incorporated
Pour the mixture into the cake tin, then bake for 30 mins
Remove from the oven and let it cool in the tin
To make the glaze, put the apricot conserve in a small bowl with the brandy, add 1 tbsp cold water and stir to combine
Brush over the cooled cake to give it a little shine
Put the yogurt and caster sugar in a bowl and stir until the sugar dissolves
Spoon the sweetened yogurt over the cake, arrange the orange segments on top and finish with the pistachios and a sprinkling of orange and lemon zest
Add a dusting of icing sugar, if you like