Preheat the oven to 175°C/350°F. Lightly grease a round 22 cm springform baking dish.
Place the oranges in a saucepan and cover with cold water. Bring to a boil over medium heat, cover and cook for 15 min or until tender, then drain. Return the oranges to the pan and cover with cold water. Bring to a boil and cook for 15 min (this second boiling step is optional, since it is done only to reduce the bitterness of the peel). Refresh under cold water, then drain well. Coarsely chop the oranges and remove and discard any seeds. Place the oranges in the bowl of a food processor and process until smooth. Set aside.
Separate the egg whites from the yolks: add the yolks to a bowl and the whites to another bowl. Add the sugar to the yolks. Using a mixer, beat the yolks and sugar until thick and pale, about 3 min. Set aside.
Pulse the almonds in a food processor until finely ground, then add them to the yolk mixture. Stir in the orange purée and baking powder then gently fold until just combined.
Beat the egg whites to form stiff peaks using a mixer, then fold them into the mixture, blending gently with a spatula. Pour the mixture into the prepared baking pan and sprinkle the top with the flaked almonds.
Bake in the middle of the oven for about 30 min or until a skewer inserted into the centre comes out clean. Set aside for at least 60 min to cool down, then serve.
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