Simmer the oranges in water for 20 min, let them cool the blend to a pulp in a blender.
Thoroughly mix almond flour, bicarbonate powder, cacao powder and oil into the orange pulp.
Fold eggs one by one into the mixture, making sure that it doesn’t curdle.
Spoon into 2 equal sized round cake mounds. Or cupcake moulds if making smaller bite sized cakes.
Bake for 60 min at 160c for whole cakes or 35-40 minutes for cupcakes. Then turn out and allow to cool before topping.