Ingredients

Step by step

1. Put the oranges in a medium pan; cover with boiling water. Bring to the boil, then cover and simmer for 45 minutes or until they pierce easily with a knife. Drain and allow to cool. Cut into quarters and remove any seeds then place the fruit in a food processor and blend until finely chopped. Weigh the purée – you will need 300g.
2. Preheat oven to 180°C, fan 160°C, gas 4. Grease and line a 33 x 23cm rectangular traybake tin. Put the cardamom pods into a pestle and mortar and bash until the pods open; discard the husks. Crush the seeds and set aside a good pinch of cardamom to sprinkle on top of the finished cake.
3. Put the butter and sugar in a medium pan over a low heat until just melted. Remove from the heat, pour into a large bowl and add the orange purée. Add the flour, beaten eggs and cardamom seeds. Mix until well blended then pour into the traybake tin.
4. Bake in the oven for 35 minutes until firm to the touch. Allow to cool in the tin.
5. To make the icing, sift the icing sugar into a bowl and add enough orange juice to make a thick pouring consistency. Drizzle over the cake and sprinkle with the reserved cardamom seeds and the candied peel. Cut the cake into squares to serve.