Place four oranges in a large pot, cover with water and bring to the boil. Reduce heat and simmer for 2 hours. Keep an eye on the water level and top up as necessary. Drain, cool to room temperature, then puree the whole oranges in a  blender or food processor until smooth.

Pre-heat the oven to 160C/320F. Grease a 27cm/11-inch bundt cake pan with coconut oil.

Beat the eggs and honey in a large bowl until well combined. Stir in the orange puree, followed by the almond meal and baking powder. Pour the batter into a prepared pan. Bake in the oven for 1 hour or until golden and skewer inserted comes out clean. Cool in the tin for 15 minutes then flip out onto a wire rack to cool completely.

Thinly slice three oranges with a knife or a mandolin. Place slices in a large saucepan with the water, honey and vanilla bean. Bring to the boil, then reduce the heat and cook until the rinds have softened. Remove orange slices with a slotted spoon, reserving the syrup. Bring the syrup to a boil and cook until thickened.

When ready to serve, place the cake on a large platter. Top with the orange slices and drizzle the syrup. Serve to the waiting crowd!

Note: If you can’t tolerate almond meal, you can substitute it with another nut meal.  Macadamia nut meal would work just as well.