Orange Ring Cake - oranges

Method

• Place the whole, unpeeled oranges in a saucepan, cover with water, put on a lid and bring to a boil. Simmer over a low heat for 2 hours. Drain and allow to cool.
• Preheat the oven to 325°F. Grease a ring mold pan. Cut the oranges in half and remove the seeds. Place the oranges in a bowl and puree with a hand blender.
• In a separate bowl, mix the hazelnuts, sugar, vanilla extract, baking powder and a pinch of salt. In a third bowl, beat the eggs until creamy with a hand mixer. Stir in the orange puree, then the hazelnut mixture in 2 batches. Spoon into the pan and smooth out. Bake for 1 hour, or until a skewer comes out clean, covering with aluminum foil 20 mins before the end of the baking time.
• Allow to cool in the pan for 40 mins, then turn out on to a wire rack and allow to cool completely.
• Melt the chocolate in a heatproof bowl set over a pan of simmering water. Allow to cool a little, then drizzle over the cake so it runs down the sides. Allow to dry.