I was planning to bake a cake to bring to a brunch. First instinct is something with chocolate, but when I looked in the fridge I saw a large bag of almonds and a shelf full of these delicious, juicy Honey Bell oranges from Florida. I found two very similar recipes. One for an Orange and Almond Cake by Claudia Roden and one for Clementine Cake by Negella Lawson. I was intrigued by the simplicity of the recipes and that they both called for boiling whole oranges, then grinding the whole cooked orange up and mixing in. I had to try it. I made some orange curd and an orange glaze to go on top. Friends said it was good (don't know if they'd tell me otherwise!)- moist and light. I didn't tell them that the whole orange- peel and all- was in it!