This recipe is part of the Don't Call Me Chef series on the columnists' 2014 cooking resolutions.
Put the oranges in a saucepan and fill with enough water to cover the oranges. Bring the water to a boil and then let it simmer for 15 minutes. Drain and repeat the process (this will reduce the bitterness of the orange). Drain and cut the oranges, skin and all, into rough quarters and then blend to a pulp. Leave aside to cool.
Beat the egg yolks and the sugar until light and fluffy, about 4 minutes. Add the almond meal, salt and baking powder and beat to mix. Set aside.
In a separate bowl, whisk the egg whiltes until soft peaks form. Fold into the orange batter gently. Pour the mixture into a lined and greased 20cm springform pan and bake in a preheated oven at 175˚C for 50 mins or until the cake is golden and a tester comes out clean.
To make the candied oranges and syrup, separate the flesh from the skin of the orange with a sharp knife. Cut the skin into thin 1mm strips amd set aside. Squeeze the juice from the flesh into a small saucepan (if there is less than a cup, add water). Add in the sugar and star anise and bring to a boil. Add the orange strips and lower the heat to medium and cook till the mixture thickens. Remove the peel from the syrup onto a lined tray.
To make the yoghurt topping, simply mix the sugar into the yoghurt till well incorporated.
Once the cake has cooled, use a skewer or toothpick to poke holes on the surface of the cake. Pour the syrup over the holes to infuse the cake with more orange flavour. Finally, spread the yoghurt topping on the cake and garnish with the candied peel.