1. Place the oranges in a perforated steam container and Steam at 100°C for 1 hour.
2. Remove the oranges from the steam oven, place into a blender and blend until you have a smooth puree. Reserve 250 g (1 cup) of the puree.
3. Preheat the oven on Cakes Plus at 150°C. Alternatively preheat on Fan Plus at 150°C.
4. Grease and line a 22 cm round springform cake tin.
5. For the cake: whisk the eggs and sugar together until light and fluffy.
6. Add the reserved orange puree, followed by the dry ingredients.
7. Pour the batter into the prepared cake tin and place into the oven on shelf position 2. Cook for 1 hour, or until a skewer comes out clean.

1. Dissolve the sugar and water in a large frying pan on medium heat, Induction setting 7.
2. Add the cinnamon and orange slices and cook for 20 minutes, turning occasionally or until starts to thicken.
3. Remove oranges and cool on a lined baking tray, reserve the syrup.

1. Serve the cake topped with orange slices, reserved syrup, yoghurt and slivered pistachios.

• Any leftover orange puree can be frozen.