• Preheat your oven to 350 °F (175 °C).
• Grease a round 8" (22cm) springform pan.
• Put the oranges in a pot and cover them with cold water. They will float a little.
  2 oranges
• Bring to a boil over medium heat and cook for 15 minutes.
• Drain and then cover the oranges with cold water again and boil another 15 minutes.
• Remove them from the pot, rinse with cold water and let cool for 10 minutes or until you're able to cut them without burning your hands.
• Cut into fourths and remove any seeds.
• Process the orange pieces in the bowl of your food processor until smooth. Add the zest of two oranges and give it another whirl.
  orange zest
• In a large mixing bowl, beat the eggs and sugar together using an electric mixer. Beat until pale and thick and then gently fold in the orange, almond flour, salt and baking powder.
  3 large eggs, 1 cup (200 grams) granulated sugar, 3 cups (300 grams) almond flour, 1 teaspoon baking powder, 1/8 teaspoon salt
• Fold in half of the cranberries.
  2 cups (200 grams) fresh cranberries
• Pour the other half of the cranberries over the bottom of the pan. They'll roll around, and not be perfect and that's fine.
• Pour the batter over the cranberries and bake for 1 hour (prepare the syrup while it bakes) or until a toothpick inserted in the middle comes out clean. Let the cake cool for 15 minutes before flipping it over.

For the syrup:

• Prepare the orange syrup while the cake is baking. Mix together the orange zest, juice and sugar in a small saucepan. Cook over low heat for 2-3 minutes or until the sugar is dissolved and the syrup has thickened a little.
  1 orange, 3/4 cup (150 grams) granulated sugar
• Turn the cake onto a serving plate. Use a skewer to prick holes over the top of the cake (not into the cranberries). Spoon the syrup on top.
• Let cool another 30-60 minutes and then slice.