- 1 hour 50 minutes
- Serves 10-12
Preheat over to 170C and grease and line a 22cm cake tin.
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.
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.
Pour mixture into the cake tin and bake for 1 hour, or until a skewer comes out dry. Allow cake to cool before icing.
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.
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!