Method

• 1.
  Place oranges in a saucepan just large enough to fit them and cover with water. Place over medium-high heat and bring to the boil. Cook for 1 hour or until orange is very soft, topping up water if necessary, then drain, cool completely and halve. Discard any seeds.
• 2.
  Preheat oven to 180°C/160°C fan-forced. Grease a 22cm round springform pan and line with baking paper.
• 3.
  Place cooked oranges in a food processor with the eggs, honey, olive oil and vanilla and whiz until smooth. Whisk almond meal and baking powder in a medium bowl. Add to the processor and whiz until well combined. Pour batter into prepared pan and bake for 50 minutes or until golden and a skewer inserted in the centre comes out clean. Set aside to cool.
• 4.
  For the caramelised honey orange, thinly slice 2 oranges and juice the remaining oranges. Heat half the honey in a large frypan over medium heat and lay half the orange slices over the top. Add half the juice and cook until the liquid has reduced and starts to caramelise. Add half the butter and remove from the heat. Swirl the butter through the mixture, then transfer to a bowl. Repeat with the remaining honey, orange slices, juice and butter.
• 5.
  Decorate the top of the cake with the glazed oranges and drizzle over a little syrup. Serve with Greek-style yoghurt and remaining orange syrup.