ORANGE AND ALMOND CAKE

2 large navel oranges
6 eggs, separated
1 tbl orange liqueur (or orange water)
1 cup Splenda
300 grams almond meal
1tsp baking powder
Thickened cream to serve 

Grease and lightly flour a 23cm springform cake tin.  Place the whole
oranges in a medium saucepan, cover with water and boil for 2 hours,
topping up with more water as it evaporates. Remove the oranges. Preheat
the oven to 180C. Cut the oranges into quarters and place in a food
processor. Blend until smooth, then cool thoroughly.

Place the egg yolks, orange liqueur (or orange water) and Splenda in a
large bowl and beat until smooth,  then stir in the orange puree and mix
well. Whisk the  egg whites in a dry bowl until firm peaks form.  Add the
almonds and baking powder in the orange mixture, stir together well, then
carefully fold in the egg whites. Gently pour into the cake tin and bake on
the middle shelf of the oven for 1 hour. Cool cake  n tin, then transfer to
a serving plate. Serve with cream.