Sponge cake...hmmmnn...I like it on the day, called Victoria, dressed with raspberry jam and whipped cream. But, that is where my love affair with sponge ends. I will never not love this Claudia Roden recipe, it stays moist for days and you can jazz it up with chocolate ganache if it's for a special occasion...i.e you feel like really treating yourself. Did I mention that it is gluten and dairy free?

What you need;

2 large oranges (preferably organic because you're gonna eat the skin!)
6 free range eggs
250g ground almonds
250g caster sugar
1 tsp baking powder

What you need to do;

scrub the oranges if they aren't organic boil them for 2 hours, remove pips when cooled
turn oven on to 170' fan oven/ 190' conventional /gas mark 5
prepare a 23cm round cake tin, grease and line
whizz up the oranges with a hand blender or in a magimix, add the eggs whizz some more
mix your almonds, sugar and baking powder
add wet to dry pour into prepared tin
bake for about an hour, (check at 45 mins cover top with foil if it's getting too much colour)
serve with coffee, tea or a glass of lemonade
you can use 2 lemons or one pink grapefruit instead of one of the oranges, or use blood oranges