• Wash the oranges well and cook them unpeeled in a pot over medium heat for 90 minutes.
• Preheat the oven to 175 °C and line the bottom of the springform pan with baking paper.
• Puree the entire oranges (yes, even the peel) into a cream.
• Chop the lavender flowers and stir them into the orange cream with the vanilla extract.
• Beat the butter with the sugar until creamy and gradually add the eggs.
• Mix the baking powder and salt with the almond flour and gradually stir it into the butter.
• Now mix in the orange cream.
• Put the dough into the springform pan and then into the hot oven for 50 - 55 minutes.
• Then leave the orange cake to cool.
• Melt the chocolate coating in a bowl over a hot water bath and spread it over the cake.

More cakes for you: turmeric cake, pistachio cake & basbousa.