Satsuma Almond Cake

i don't think anyone is aware of the fact that Louisiana produces some off the best citrus (in the whole friggin world). that's right - forget the totally worn out old florida navel oranges! annually my parents share their wealth and i get bundles of pink grapefruit, lemons & satsuma - sorry usps. anyways this monday morning the 1st of (hopefully many) my coveted fruits arrived at my door just as i was heading out to work. good way to start your day.

so that leads me to dinner last night. friends came over for dinner at the new apt and having all these delish satsuma sitting around staring at me demanded that i make this gluten free cake. the origins are italian and traditionally made with oranges and blanched almonds. i changed a few things: i added vanilla, used un-blanched almonds to give it a little extra layer of flavor and dressed it up a bit with a chocolate ganache wrap. oh and i served it with fresh whipped cream. what was the word my friend alexis used? i believe it was "heavenly" - i think - either that or "divine". I'm eating another piece right now - it only gets better with time. enjoy!

SATSUMA ALMOND CAKE

4 medium sized satsumas

6 large eggs

2 1/3c un-blanched almond meal / flour

1c sugar

1 tsp vanilla

1 1/2 tsp baking powder

CHOCOLATE GANACHE

3oz chopped bittwersweet chocolate

1/3c cream

1/2 tsp instant coffee granules

*make cake:

*place satsumas in cold water, bring to boil and cook for 2hours

*drain and allow to cool completely

*preheat oven to 375F, grease an 8" spring form pan

*puree whole satsumas (everything, peel and all) in blender

*in separate bowl whisk together almond meal and baking powder

*in large bowl beat together the puree and sugar

*add eggs one at a time, blending completely between each

*add in vanilla

*stir in almond meal mix, mix to combine

*pour into prepared pan and cook 1hour, until toothpick is clean

*allow to cool completely, remove from pan then ice edges w/ ganache

CHOCOLATE GANACHE

*heat cream over medium heat until bubbles form around edges

*turn heat off and add in chocolate and coffee, let sit 2 minutes then stir to combine

*let cool slightly then ice cake as desired