Mediterranean Orange Cake - by request

Mediterranean Orange Cake

A moist gluten free cake.  And really really easy to make.

Orange Slush - depending on the size of the oranges you use, this will probably make too much but it freezes really well so you can quickly defrost to whip up another cake when you want to.
4 oranges, cut in half
* Put the oranges in a pot, cover in water and simmer uncover for about 1 1/2 to 2 hours, until the water has evaporated down to a couple of cm.
* Puree contents of the pot in a food processor.  Measure out 375g, freeze the rest

The Cake
8 eggs
310g ground almonds
310 g caster sugar
375g orange slush
3 t baking powder

* Line bottom and sides of a cake tin with baking paper.  Preheat oven to 170 C
* Mix eggs and sugar together until combined (don't beat to add air)
* Stir in orange slush
* Add BP and ground almonds.  Stir until mixed thoroughly
*Pour into cake tin, cook approx 80mins
* Cool in tin, cooling overnight in tin is fine

Finishing touches
Not long before serving:
Toast some flaked almonds until light brown
Heat 2T of apricot jam with 1T water - mix thoroughly

Using a pastry brush, brush on the apricot glaze on sides and top
Sprinkle with toasted flaked almonds (either all the top or put a small bowl in the middle of the top to form a template so they can only stick to an inch wide outside ring on the top of the cake.