Pre heat the oven to 180C/350F.

In a bowl combine all of the above and whisk by hand until smooth and combined.

Empty into a wide flatish ceramic or cast iron oven proof dish. Place the dish in a high sided roasting tray and fill the tray with hot water to about 3/4 of the way up the sides. Bake for 40 minutes until starting to turn golden and set.

Remove from the oven, take out the water bath and allow to cool to room temperature. Cover and refrigerate until cold and serve. This can be made the day before.

Carefully top the ends of the oranges and peel away the skin and pith. Make sure you remove it all. Slice the segments out of the oranges and add to a bowl. Strain out any excess juice (squeeze the remaining part of the orange)and use this to make the syrup.

To make the orange syrup, add the juice, spices and sugar to a pot and bring it the boil. Let this simmer for a further 10 minutes and until it has thickened. Set aside to cool.

Once cool and you are ready to serve, take out the spices and pour the syrup over the orange segments. Arrange a pile of these on the baked yoghurt. Add chopped almonds.