Moroccan Orange Cake

Cook whole oranges in boiling water for 2 hours until very soft. Drain, cool, then purée completely including peel.

Beat eggs with sugar until light and fluffy, about 5 minutes with an electric mixer.

Fold in ground almonds, spices, orange blossom water and orange purée until just combined.

Pour into a greased 23cm cake tin and bake at 170°C (340°F) for 50 minutes until golden and a skewer comes out clean.

Cool completely, then drizzle with honey and sprinkle with chopped pistachios before serving.