It's Supper Time!

Thre does not seem to be a café that does not serve its own version of this marvellous cake. It is dense and moist and the cooked peel gives it a tart and intriguing flavour that is very seductive.
This recipe is amended slightly by using a food processor. You may have to process the mixture in batches. The tin selected should be big enough so that the batter is no deeper than 6cm or the cake will take much longer to cook. Serve this cake with a pile of citrus segments and the best thick cream.

Boil oranges in a little water in a covered saucepan for 2 hours. Allow to cool, then cut open, remove pips and chop roughly. Preheat oven to 190C and butter and flour a springform tin. Blend oranges and remaining ingredients thoroughly in a food processor. Pour batter into prepared tin. Bake for 1 hour. If cake is still very wet, cook a little longer. Cool in tin before gently turning out.

For the ganash topping you can melt chocolate and cream and added a good dash of disaronno liqueur.