1

Preheat oven to 180°C. Lightly spray a 20cm round cake tin with oil and line base and side with baking paper.

2

Place 1 cup (250ml) hot water, maple syrup and 1 tablespoon brown sugar in a large saucepan. Stir over low heat until sugar is dissolved. Add the orange slices to pan and bring to a simmer. Gently simmer for about 8 minutes or until rind has softened. Carefully remove orange slices from syrup, reserving any remaining syrup in pan. Place orange slices on a paper towel-lined tray in a single layer to absorb any excess liquid. Line base of prepared tin with the orange slices. Sprinkle evenly with remaining brown sugar.

3

Add dates to the reserved orange syrup in pan and simmer for 5 minutes or until dates are soft. Transfer mixture to a food processor and process to form a smooth paste,

4

Combine almond meal, flour and baking powder in a large bowl. Add eggs, almond milk and date puree and stir until well combined. Spoon mixture over the orange slices and smooth surface. Bake for 30-35 minutes or until a skewer inserted in centre comes out clean.

5

Meanwhile, prepare glaze. Place icing sugar in a small bowl, stir in almond essence and ½-1 teaspoon of water to form a smooth, spreadable glaze. Set aside.

6

Meanwhile, prepare glaze. Place icing sugar in a small bowl, stir in almond essence and ½-1 teaspoon of water to form a smooth, spreadable glaze. Set aside.