Boiled orange and almond cake with chocolate ganache

Method

1
Heat oven to 170C fan-forced. Line the base of a 25cm spring-form cake tin with baking parchment. Don’t grease it.
2
Put oranges in a pot, cover with water and bring to the boil.
3
Reduce heat to a gentle boil, put a lid on, and cook for 20 minutes.
4
Remove the oranges from the water, cut in half, remove seeds and leave to cool for 20 minutes.
5
Cut the orange halves into quarters and place in a food processor with the sugar. Blitz to a paste.
6
Add everything else and blitz again to a paste.
7
Pour into tin and flatten surface. Bake 40-50 minutes.
8
Test the cake with a skewer — it will come out a little moist (that’s the nature of the cake) but make sure there is no uncooked batter.
9
Remove from the oven and leave to cool for an hour or more. Take it from the tin and lay on a plate, then pour the ganache over and even up with a spatula. If transporting the cake, it could be made ahead of time and iced the next day. For the ganache
10
Warm the cream almost to boiling in a pan. Take off the heat and leave 1 minute.
11
Add the chocolate and vanilla all at once and gently stir until it has completely melted.
12
If it is quite runny, leave to firm up a little before pouring on the cake or it may run off.