Just wanted to let you guys know after reading the countless threads about Nigella/Claudia's confection, that I made it last night substituting two large Temple oranges and some fresh lemon juice. It turned out delectable and I will definitley make it again. I used blanched, ground almond flour and a very large teaspoon of baking powder. The cake rose beautifully, browned slightly on the sides, and pulled away from the sides of the springform pan easily. I whipped up some marscapone and heavy cream with a bit of vanilla-sugar and orange zest for on top.
This recipe is a keeper and I will try it with Splenda soon for my diabetic father.