Ingredients:
2 large oranges, washed
6 eggs beaten
250g ground almonds
250g sugar
1 teaspoon baking powder

Simmer oranges in a little water in a covered saucepan for 2 hours.
Allow to cool, cut open and remove pips. Chop roughly and place in food processor with all other ingredients. Pour batter into a greased springform tin.
Bake in a pre-heated oven (190c) for 1 hour. Cook a little longer if still wet in the middle.
Reduce the left over orange water to about a teaspoon quantity.
Whip 250 ml cream until it just starts to thicken, add a capful of Cointreau and the reduced orange liquid. Whip in.
Serve slices with generous amounts of this evil cream.