• Confectioners’ sugar for dusting
• 3/4 cup crème frâiche
Preheat the oven to 350°F. Grease and flour a 10-inch springform pan.
With a fork, pierce the oranges in 2 or 3 places. Put them in a microwave-safe bowl and microwave on high for 4 minutes, or until soft. Let cool for 10 to 15 minutes. Cut the oranges into quarters and remove any seeds.
Put the oranges, including the skin and any juice, in a food processor and process for 2 to 3 minutes, or until smooth. Add the superfine sugar and process for 30 seconds, or until smooth. Add the almonds, eggs, and baking powder and process for 1 minute more, or until well blended. Turn into the prepared pan and bake for 30 to 35 minutes, or until the top is firm. The cake will rise, form a crust, then fall again. Remove from the oven and let cool completely on a wire rack. Run a knife around the inside edges of the pan and remove the metal ring.
To make the syrup: Crush the cardamom pods to release the seeds. In a medium saucepan, combine the cardamom seeds, orange juice, superfine sugar, and cinnamon stick and bring to a boil over medium heat. Reduce the heat to a simmer and cook for 8 to 10 minutes, or until slightly thickened. Remove from the heat, strain the syrup, and let cool.
To serve, dust the cake with the confectioners’ sugar. Serve with orange syrup and a spoonful of crème frâiche, if desired. Serves 8 to 10