By Mark Hix
This is a pretty easy, delicate and very moist cake, which gets demolished in no time when I make it and is great for anyone with a wheat intolerance. Serve as an afternoon or anytime tea cake, or as a dessert with caramelised oranges and ice cream or crème fraîche.
Place the clean, whole and unpeeled oranges in a pan with enough water to cover. Bring to the boil, cover with a lid and simmer for about 1½ hours or until soft, adding more water if necessary. (You can do this in a pressure cooker in half the time — just half cover the fruit with water.) Drain the oranges and cut into quarters, discarding any major pips. Put the orange pieces, including peel,