Preheat oven to 180°C/160°C fan-forced. Grease a 24cm (base) fluted ring pan. Place oranges in a saucepan. Cover with cold water. Bring to the boil. Drain. Return to saucepan. Cover with cold water. Bring to the boil. Drain. Set aside until cool enough to handle.

Roughly chop oranges. Remove and discard seeds. Process orange until smooth. Transfer to a bowl. Stir in butter, milk, eggs, flour, sugar and almond meal until combined. Pour mixture into prepared pan.

Bake for 50 to 60 minutes or until a skewer inserted in cake comes out clean. Stand cake in pan for 10 minutes. Turn onto a wire rack over a tray. Cool.

Make icing Place sugar, butter and orange juice in a heatproof bowl over a pan of simmering water. Stir for 5 minutes or until smooth. Set aside for 5 minutes or until slightly thickened. Pour over cake. Top with orange zest. Stand for 15 minutes or until set. Serve.