Moroccan Orange Cake

Try this delicious cake recipe:

Cut the well washed oranges into two millimeter narrow slices. Remove the seeds exactly from them. Put them in a pan and add enough cold water to just cover the slices. Bring to the boil and cook for about twelve minutes until tender. Drain half of the “cooking water” and set aside. Whisk the rest with the fruit slices to a fine, but still textured puree. Beat the eggs with the sugar until the mixture becomes fluffy and turns a white-yellow color. Alternate beating in the almond meal and orange puree. Fold in the baking powder. Butter a cake springform pan and line the bottom with baking parchment. Butter this another time, then pour in the cake mixture. Place in the oven heated to 190 degrees and bake on the second rack from the bottom for about half an hour. Cool in the pan, remove and turn out. Remove the paper. For the glaze, break the chocolate into small pieces and place in a suitable bowl over hot steam. Using a wooden spoon, let it slowly melt and fold in the freshly brewed coffee. Quickly remove from the heat and stir through with the butter. Pour this glaze on the spot over the cake and spread evenly with a spatula. Spread and enjoy with a little bit of whipped cream.

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