375 g Clementine oranges (3 med size navels or tangello)
250 g castor sugar
250 g semonila flour
1 tsp baking powder
Preheat oven 190 deg C. Lined the bottom of cake tin and brush butter on the side. Place oranges in pot of water, bring to boil and cook for 2 hours. Drain and when cool cut each into half and remove pips. Dump everything: skins, fruits and pits into food processor; gives a quick blitz.
Add the remaining ingredient and mix well. Por the cake mixture into prepared tin. Bake for 40 minutes to stop burning then cover with foil and further bake 20 minutes. Remove from oven and leave to cool on rack in tin.
Note: Leave cake in tin for one day.Can serve with cream or on its own.