Step 1
Preheat oven to 180c.
Grease and line a 30 inch spring form tin, muffin or friand tin. Place the oranges in a saucepan and cover with cold water. Bring to the boil over medium heat. Cook for 15 minutes or until tender. Drain. Return to pan and cover with cold water. Bring to the boil and cook for 15 minutes (this will reduce the bitterness of the peel). Refresh under cold water. Drain. Coarsely chop oranges. Remove and discard any seeds.

Step 2
Puree the whole oranges with the oil until smooth and pour into a large bowl. Add in the yoghurt. With beaters whisk  the sugar with egg yolks until thick and fluffy. Add in the crystallised ginger and the Gourmet Garden Ginger.
Combine the almond meal with the baking powder and mix well, add into the almond meal the oranges and the egg mixture and mix until well combined.
Whisk the egg whites until stiff peaks form and fold this through the orange mixture.
Pour the mixture into the baking tin and sprinkle with shaved almonds, bake for approx 1 hour or until a skewer come out clean from the centre of the cake. 

Step 3
Make the syrup by mixing together Gourmet Garden Ginger, sugar, water ,orange  juice and the rind and bring it to the boil. Simmer for about 10 minutes and allow the syrup to cool. Strain the syrup reserving the rind.

Step 4
When the cake has cooked, using a skewer prick the top of the cake and slowly pour over the syrup ensuring that all the syrup is absorbed into the cake before releasing the cake out. Serve the cake garnished with the orange strands and with a dollop of whipped cream.