Method

• 1.
  Place 3 oranges in a saucepan and cover with cold water. Bring to the boil, then reduce heat to low and simmer for 2 hours, topping up water if necessary. Drain, discarding liquid. Cool slightly, then roughly chop, discarding seeds.
• 2.
  Preheat the oven to 170°C. Grease and line the base and side of a 28cm loose-bottomed cake pan. Transfer the chopped orange to a food processor and whiz until smooth. Measure out 450g of the puree, discarding any remainder.

• 3.
  Beat eggs and 1 1/3 cups (300g) sugar until thick and pale. Add the almond meal, baking powder, spices, cocoa and orange puree, then stir to combine. Spoon into the pan and bake for 1 hour, then loosely cover with foil and cook for a further 20 minutes or until a skewer inserted into the centre comes out clean.
• 4.
  Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
• 5.
  Meanwhile, for syrup, finely pare the zest of remaining orange, then juice. Place juice in a bowl. Combine remaining 1 cup (220g) sugar and 1/4 cup (60ml) water in a pan over medium heat. Bring to a simmer and cook, without stirring, for 8 minutes or until a dark caramel forms. Carefully add orange juice (mixture may spatter) and stir to combine. Remove from heat and stir in zest. Cool completely.
• 6.
  Dust cake with extra cocoa and serve topped with ice cream, drizzled with orange syrup.