Blackberry bakewell cake

Place the orange in a saucepan (unpeeled), cover with water and bring to the boil. Then reduce the heat and simmer for 1 hour. Once cooked, halve the orange, remove the pips and purée in a blender, skin and all. Now preheat the oven to 170C and oil a 20cm, round spring-form cake tin and line with a disc of baking parchment. Next beat the eggs and sugar together until pale and thick. Fold in the flour, baking powder, almonds and orange purée. Finally stir in the fresh blackberries. Pour the mixture into the tin, sprinkle with the flaked almonds and bake for one hour until the top is golden. (Do keep an eye on it for the last 15 minutes as fructose sugar is slightly more likely to catch). Leave to cool for 10 minutes, then turn out on to a rack and cool completely. Sift over icing sugar and serve with a cup of tea.