| 6 Navel Oranges |
| 1/2 Cup Flour |
| 1 3/4 Cup finely ground blanched almonds (6 oz.) |
| 1 1/2 Tsp. Baking Powder |
| 1/2 Tsp Salt |
| 6 Eggs |
| 2 Cups Sugar |
| Topping Ingredients |
| 1 Cup Sugar |
| 3/4 Cup Water From the kitchen of Sandi Smith |
Place oranges in a pan and cover with cold water. Boil and reduce heat. Simmer for 2 hours. Set oranges aside. Set oven to 350°. Oil and flour a springform pan. Halve oranges and remove seeds. Put 7 halves in a food processor and puree until still chunky. It should render about 3 cups. Set aside. Whisk almonds, flour, baking powder, and salt. Beat eggs with sugar until light and fluffy. Stir in orange puree, and then stir in flour mix. Pour into springform pan and bake until golden brown and cake tester is clean. 30-45 minutes.
Orange Topping:
Chop 5 remaining orange halves into 1/2″ pieces. Combine 1 cup sugar and 3/4 Cup water. Bring to boil and stir until sugar is dissolved. Add oranges and reduce heat to medium. Simmer about 15 minutes until most liquid has evaporated. Put on top of cake and store in fridge for up to two days.
Total Weight Watcher points 78. One 1/32 serving 2.5 points