STEP 1

Preheat over to 170C and grease and line a 22cm cake tin.

STEP 2

Trim the top & bottom off the oranges, then place whole oranges in a saucepan of cold water, and bring to the boil. Simmer the oranges for 30 minutes, until soft, then remove and allow to cool. Once cool, purée oranges in a food processor to form a smooth paste.

STEP 3

In a large bowl, whisk eggs & sugar until thick and pale. Add mixture to the oranges and stir to combine.  Add almond meal, baking powder, and pinch of salt. Stir to combine.

STEP 4

Pour mixture into the cake tin and bake for 1 hour, or until a skewer comes out dry. Allow cake to cool before icing.

STEP 5

For the Orange Mousse Ganache Melt chocolate in a bowl on top of a saucepan of boiling water, or if you prefer, in the microwave. Add cream, Cointreau, and half the finely grated zest of 1 orange. (Reserve the remainder of the zest to decorate the top of the cake.) Mix ingredients together until combined, and refrigerate, covered, for ½ an hour, until cool.

STEP 6

Remove ganache from fridge and beat mixture using an electric beater until thick & stiff. Dollop onto the cake and use a knife dipped in boiling water to roughly spread the mixture across the cake. Decorate with the remainder of the orange zest and serve!