Ingredients 
2 oranges 
200g caster sugar plus 1 tbsp 
200g self raising flour 
1 tsp baking powder 
100g ground almonds 
250g room temperature butter 
4 eggs 
140ml Greek yoghurt 
50g runny honey 
1 pomegranate

Method
Put 1 orange into a small saucepan and cover with water.  Bring to the boil and keep boiling for a few mins then reduce the heat and simmer for 40 minutes.  Discard the water and leave to cool. 

Preheat the oven to 160c.

Take another orange and slice - you ideally want 6 or 7 slices. 

You need to grease and line a 23cm springform tin.  Springform tins have a lip that make getting your freshly cooked cakes out more difficult than it needs to be so turn the bottom plate upside down, butter the upside bottom plate and put your baking paper/parchment over the whole of the bottom and click shut over the parchment sealing it. The parchment will stick out like a skirt. Lightly butter the parchment paper and sprinkle with 1 tbsp sugar.  Arrange the orange slices over the top of the sugar. 

When the orange is cool enough to handle, cut it in half, remove all the pips and put into a food processor.  Purée until completely smooth. 

Put 200g sugar, flour, baking powder, almonds, butter, eggs, yoghurt, honey and orange pulp into a stand mixer or bowl and mix until everything is fully incorporated as a thick batter.  Pour into your tin being careful not to dislodge the orange slices.  Cook for 55 minutes or until a skewer comes out clean.   Leave the cake to cool slightly in the tin. 

When you put the cake on your serving plate, top with pomegranate seeds.

- An adaptation of this recipe