1. Place the two whole oranges into a pot, cover completely with cold water, and bring to a boil. Simmer gently for 120 minutes (two hours), topping up the water as needed, until they are very soft.

2. Set your oven to 325 F. Grease and line a 9-inch springform pan with parchment paper on the bottom and sides.

3. Once the boiled oranges are cool, cut them open, remove any seeds, and process the flesh and softened peel in a food processor until a completely smooth purée is formed.

4. In a large bowl, whisk together the orange puree, egg yolks, the main portion of the sugar, almond meal, and baking powder until just combined.

5. In a separate, clean bowl, whip the six egg whites until soft peaks form. Gradually add the reserved 50g of sugar and continue whipping until stiff, glossy peaks are achieved.

6. Gently fold the whipped egg whites into the orange batter in two additions. Pour the mixture into the prepared springform pan.

7. Bake for 60 to 75 minutes.

8. Let the cake cool completely in the pan before inverting it onto a serving plate. Whisk the glaze ingredients together and drizzle over the cooled cake.