2 cups ground almonds/almond flour (which is just ground almonds)
1 teaspoon baking powder
150 ml/5 oz plain yogurt
powdered sugar/confectionary sugar for dusting plus 1 tablespoon
Place the oranges in a small sauce pan and cover with water. Place over medium-high heat and bring to a boil. Reduce the heat to simmer and simmer until the oranges are soft. Depending on the size of the orange this can take 30 minutes- 1 hour. Drain and allow too cool.
Preheat the oven to 350F/180C for a fan oven or 375F/190C for non-convection.
In a food processor or blender puree the oranges to a pulp.
Add the eggs, sugar, almonds and baking powder to the food processor and pulse until smooth.
Grease your pan and line it with parchment/baking paper. Grease the paper. Pour the batter in the pan and bake in the oven until set and a toothpick inserted into the centre comes out clean. This should take about 45 minutes but watch it as all ovens differ.
Blend the yogurt with the 1 heaped tablespoon powdered sugar.
When the cake is cool cut it into pieces (as described in post above) and dust with powdered sugar, top or drizzle with yogurt and sprinkle with pomegranate seeds.