• Preheat oven to 160°C (140°C fan-forced).
• Grease and line a 12 cm x 20 cm loaf tin, or a round 24 cm diameter springform cake tin.
• Place the oranges in a saucepan, cover with water, bring to the boil, then turn down to a simmer and cook for about 20 minutes.
• Grind all the nuts together in a food processor or blender.
• Once the oranges are cooked, drain the water, then chop them up, discard seeds and puree the oranges in a food processor.
• Whisk the eggs and sugar together in an electric mixer until pale and fluffy.
• Turn the mixer down to its lowest speed and add the orange puree and olive oil, then the ground nuts, flour, grated ginger and a pinch of salt.
• Pour the mixture into the prepared tin, smooth out the top, then bake for 1 - 1 1/4 hours until golden and an inserted skewer comes out clean. Allow the the cake to cool before turning it out onto a wire rack.
• Drizzle with orange ginger syrup and serve with any remaining orange puree, cream or coconut yoghurt, or serve it just as it is.

Orange and Ginger Syrup

• Put the orange quarters, ginger juice or sliced ginger, water and sugar in a medium saucepan and stir to combine.
• Bring to a boil, turn the heat down a little and cook for about 20 minutes until the liquid has reduced by about half. It should be a thick syrup.
• Drizzle over the cake just before serving. Refrigerate the remainder and use it as a cordial, or as a syrup for ice cream.