This recipe is an amalgam of three separate recipes, with slight modifications. The cake is from Claudia Roden; the ganache from the Food Network / Alton Brown & the candied orange from Epicurious.
250g (9oz) sugar
2 tablespoons orange blossom water (we used rose water, because that’s what they had in the store!)
1 teaspoon baking powder
250g (9oz) blanched almonds, coarsely ground
Boil the oranges for 1.5 hours (or 30 minutes in a pressure cooker! That’s what we did). Meanwhile, beat the eggs with sugar, add blossom orange water, baking powder, almonds. Cut cooked oranges, remove seeds and pulverize them in a processor. Mix the orange into the almond mixture. Pour into a 9 inch oiled & dusted cake form and bake for an hour at 375F. We used a larger form and adjusted the baking time proportionately (This was a terrible idea, it turns out. The thin cake baked really fast, stuck to the pan and was a nightmare to handle. But the ganache covered it all up and ultimately it tasted amazing regardless!) Let the cake cool down before covering with ganache.
1 cup sugar
1 cup water
Slice oranges into 1/4 inch slices and use the middle 4. In a pan that can hold the oranges comfortably, mix the water & sugar until dissolved, bring to a boil, set to simmer and toss in the orange slices. Simmer until the rind is translucent - about 45 minutes - turning over occasionally. Be careful not to tear the slices.
16 oz bittersweet chocolate
16 oz heavy cream
Cut up the chocolate into small chunks. Place in the bowl of a food processor. Microwave the heavy cream for 4 minutes and pour over the chocolate. Let sit for several minutes and then process into a smooth mixture. Spread ganache over cake and lay orange slices on top.