Place the oranges in a large saucepan and add enough water to cover. Bring to a boil and boil for 2 hours over medium heat. Check occasionally to make sure they do not boil dry. Allow the oranges to cool then cut them open and remove the seeds. Process in a blender or food processor to a coarse pulp.
Preheat the oven to 190 degrees C. Grease a 25cm round cake tin.
In a large bowl beat eggs and sugar together using an electric mixer until thick and pale; about 10 minutes. Use a whisk attachment if available. Mix in baking powder and saffron if using.
Stir in the pureed oranges. Gently fold in almond meal and crystallised orange peel if using. Pour batter into the prepared cake tin.
Bake for 55 minutes or until a small knife inserted into the centre comes out clean. Allow the cake to cool in the tin. Tap out onto a serving plate when cool.
I made this for the first time and took it to a family reunion because of my wheat and gluten intolerance I can't eat the regular cakes, it was eaten within minutes I was lucky to get a piece. Even had requests for the recipe it's become a Favourite. - 07 Aug 2011
Even though I forgot the baking powder it did not matter it was great. Didnt put the crystalised fruit instead had some leftover bits of skin from the blending of oranges and added that instead - 31 May 2011