Preheat oven to 180ºC conventional or 160ºC fan forced. Grease a deep round 20cm cake tin. Line the sides and base with baking paper.

Place orange, Chelsea Raw Caster Sugar, oil/butter, eggs, honey and lemon juice in a food processor. Process until orange is finely chopped.

Add flour and ground almonds and process until just combined.

Pour into prepared pan and bake for 60–70 minutes, or until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes then turn onto a wire rack. Drizzle over syrup while still hot or serve on the side.

Serve slices of cake while warm.