Slice 3 oranges into ½ cm-thick segments and bake in a 120-140ºC oven for a few hours or until crispy, but not burnt.
Place slices in a bowl with honey and a splash of boiling water and toss to coat. Set aside.
Place 2 oranges in a saucepan and cover with cold water. Bring to the boil and reduce heat to a simmer for 2 hours. Check water to ensure they don’t boil dry. Remove from heat to cool.
Preheat oven to 200ºC. Remove whole oranges from water, halve and remove pips.
Place oranges in a food processor and blend until smooth. Add remaining ingredients, except honeyed orange slices, and blitz until well combined.
Spoon mixture into a greased and lined cake tin (about 20cm), and bake for 45 minutes. Cool. Baking & Cooking is all taken care of this week with Pick n Pay, have a look at this week's specials.
This recipe is sponsored
by Pick n Pay and was created by Fresh Living magazine.