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Flourless Golden Egyptian cake
 
2 oranges (juice or navel)
6 eggs
2 c sugar
8 oz blanched sliced almonds
1 t. baking powder
 
Grease and line 8 or 9 in. Springform pan
Preheat oven 325
 
Put oranges in thick-bottomed pot, cover with water, simmer at least 2 hours
until slightly soft but not mushy.
Drain and cool.
Cut into quarters and remove seeds.
Process in food processor w/ almonds, scraping bowl until smooth paste forms
(about 5 min).
Add baking powder and pulse to mix in.
Add eggs and sugar, process 15 sec. Scrape bowl and process 15 sec.
Place in pan.
Bake about 1 hour until firm and med brown.
Let cool in pan, cut around edges and remove.
Top w/ Ganache
 
Ganache
1/2 c whipping cream
1 c. choc chips
 
In heavy hot on high heat bring cream to boil.
Reduce to simmer and stir in chips.
Remove from heat, stir until smooth.
Spread when warm for toppingor cool and beat on high w/ mixer until fluffy
for filling.