The eastern Mediterranean is renowned for its sweet pastries and aromatic cakes which are served during the afternoon to accompany small glasses of very hot mint tea.
Wash the oranges carefully and cover with cold water in a small pan. Bring to the boil and cook for 15–20 minutes or until tender, when a thin wooden skewer penetrates the skin easily. Drain the fruit then quarter, still unpeeled, into a processor and chop until puréed.
Whisk the egg yolks with the sugar until light and foamy. Gradually fold in the orange mixture alternately with the gr