Cake
2 large navel oranges
1¼ cups (245g) raw almonds
5 large eggs
1¼ cups (275g) Chelsea Caster Sugar
1 tsp Edmonds Baking Powder 
Icing
2 cups (300g) Chelsea Icing Sugar
2 Tbsp orange juice
2 Tbsp lemon juice
10g Tararua Butter

Preheat oven to 170ºC conventional (150ºC fan forced). Grease and line bases of two x 6 hole muffin tins (1 cup capacity), or bake in 12 large foil muffin papers.
Cake: Place the whole oranges in a saucepan and cover with water. Bring to the boil and simmer, for 1 hour, ensuring that the oranges remain covered with water. Drain and place aside.
Process almonds in food processor to form a fine almond meal. Set aside.
Chop the oranges into quarters, discard any seeds, then place the chunks into a food processor and blend until smooth.
Beat the eggs and Chelsea Caster Sugar in a large bowl with an electric mixer until thick and creamy. Add orange puree, ground almonds and Edmonds Baking Powder and mix well.
Pour into prepared tins and bake for 25 - 30 mins or until cakes begin to pull away from the sides of the tin.
Cool in tins, then remove onto a cooling rack.

Icing: Sift Chelsea Icing Sugar into a heatproof bowl. Stir in orange and lemon juice and Tararua Butter. Stand bowl over small saucepan of simmering water, stir until icing is a pouring consistency. Drizzle over cakes.