Method

• 1.
  For the candied oranges, line a baking tray with baking paper. Place sugar and 2 cups (500ml) water in a large non-stick frypan over high heat. Bring to the boil and cook, swirling the pan occasionally, for 5 minutes or until sugar is dissolved and liquid is reduced slightly. Add orange slices in a single layer, reduce heat to medium and cook, turning halfway, for 15 minutes or until slightly translucent. Remove from heat and, using tongs, transfer slices to prepared tray to cool. Reserve syrup.
• 2.
  Preheat oven to 180°C. Grease the base and sides of three 22cm round cake pans and line with baking paper.

• 3.
  To make the cake, place the orange in a saucepan of boiling water over high heat. Cover and boil for 20 minutes or until soft. Drain and quarter, removing any large pips. Transfer to a blender and whiz for 3 minutes or until a smooth puree. Transfer puree to a bowl and set aside.
• 4.
  Sift flour, almond meal and baking powder into a large bowl and set aside.
• 5.
  Add butter, sugar and orange blossom water to the blender and whiz, stirring every 2 minutes, for 5-6 minutes or until combined and smooth. Add eggs, 1 at a time, whizzing between each addition, until combined and smooth. With the motor running, add the oil in a steady stream until all added and well combined. Gradually add flour mixture to butter mixture, whizzing after each addition, until smooth. Add orange puree and whiz until combined.
• 6.
  Divide cake batter among prepared pans and bake, swapping the top and bottom pans halfway, for 35-40 minutes or until a skewer inserted into the centre comes out clean (if only 2 cakes fit in your oven at one time, it’s fine to set one of the uncooked cakes aside and cook separately). Remove cakes from oven and leave in pans for 30 minutes to cool slightly. Prick tops of cakes with a skewer. Warm reserved candied orange syrup over medium heat (add water, 1 tbs at a time, to loosen if necessary), then pour evenly over each cake. Stand for 20 minutes to soak. Remove cakes from tins and place on wire racks to cool completely.
• 7.
  Meanwhile, for the filling, place all ingredients in a food processor and whiz until smooth. Cover and chill for 1 hour to firm up.
• 8.
  To assemble, place 1 cake on a serving platter and spoon over one-third filling, using a palette knife to smooth to edges. Repeat layering process, finishing with a layer of filling. Top cake with candied orange slices, fresh honeycomb, almonds and rose petals, if using, before serving.