23cm diameter spring form cake tin, lined with baking parchment and lightly greased
Place two of the oranges into a large pan with just enough water to cover and boil gently for about an hour, or until the oranges are very soft.
Remove the oranges and set aside to cool, reserving the cooking liquid to use later.
Whizz the brown sugar and 150g of the caster sugar, eggs and 1 tsp Nielsen-Massey Orange Blossom Water in a food processor until pale and frothy.
Preheat the oven to 180C, fan 160C, gas mark 4. Once the oranges have cooled a little, roughly cut them into medium sized chunks, removing any seeds as you go.
Add the oranges, almonds and baking powder to the processor and whizz to combine until smooth.
Pour the batter into the prepared cake tin and bake in the oven for about 1 hour, or until golden and a skewer comes out clean when tested in the centre of the cake.
To make the orange blossom syrup, pour 500ml of the reserved orange cooking water into a pan with the remaining 75g caster sugar and the zest of an orange. Bring to a boil and continue to simmer for about 5 minutes, until thick and syrupy.
Stir in the remaining 1 tsp Nielsen-Massey Orange Blossom Water.
Remove the cake from the oven and pierce all over with a skewer. Pour half the hot syrup over the warm cake. Leave to cool.
Serve either slightly warm or cool with the extra syrup and a large spoonful of crème fraiche on the side.