Sunkist Navel Orange Cake

2 whole Sunkist® Navel oranges, juiced
4 eggs
1 cup caster sugar
3 cups almond meal
1 tsp. baking powder
1/2 tsp. cardamom

Syrup

1 whole Sunkist® Navel orange
1/2 cup caster sugar
1/4 cup water
1 1/2 tsp. orange blossom water (optional)

1. Preheat your oven to 320°F.
2. Grease and line an 8″ round cake tin with baking paper and set aside.
3. Whisk your eggs and sugar until pale and thick.
4. Add your juiced oranges mixture, almond meal, baking powder and cardamom and gently fold through your ingredients until everything is combined.
5. Carefully spoon your mixture into your prepared pan.
6. Bake for 1 hour or until cooked through and a skewer inserted into the middle removes clean. Allow your cake to cool whilst you prepare your syrup.
7. To make the syrup, use a zester to remove the rind from your orange and set aside.
8. Next, juice your oranges and pour the juice into a small saucepan.
9. Add your sugar and water and place your saucepan over a low heat, stirring constantly until your sugar dissolves and your syrup begins to thicken. ​
10. Add your zest and orange blossom water (if using) and allow to cool before drizzling over your cooled cake​.