Seville orange, almond & olive oil cake recipe - Recipes - BBC Good Food

Put the oranges and lemon in a saucepan and cover with water, and put a circle of scrunched up greaseproof paper over the top so they sit under the water. Bring to the boil, then reduce to a simmer for 15 minutes. Turn off the heat and leave to sit in the liquid and cool completely. Halve and juice all the fruit.

Chop up one orange and one lemon shell, put these in the food processor and blend. Add all the juice from the oranges but only half the lemon juice to make a paste. Discard the other orange and lemon bits. Toast the blanched almonds until golden and then put in a food processor and grind very well.

Heat the oven to 180C/fan 160C/gas 6. Grease and base-line a 24cm spring-form cake tin. Mix the flour with the baking powder in a large bowl. Beat the eggs with a large pinch of salt until foaming, then add the sugar and beat again. Add the orange/lemon paste, the almonds and 80ml olive oil, then fold in the flour until it is fully incorporated Pour the mix into the buttered tin and bake for 50 minutes (cover with foil if it starts to darken too much) or until cooked through.

Take from the oven and either serve warm or wrap in a sheet of greaseproof and a tea towel for later. It's great after 24 to 48 hours wrapped up, as it gets stickier.