Orange Almond Cake
3 oranges (or 6 clementines, tangerines, or 4 Meyer lemons) 
6 eggs
1 cup plus 2 tablespoons sugar (1/4 cup more for lemons)
2 1/2 cups ground almonds
1 teaspoon baking powder
superfine sugar for dusting
whipped cream
dark chocolate shavings

Place the fruit in the pot and cover with water. Bring to a 
boil and cook for about two hours until it's tender all the 
way through (pierces easily with a knife). Cut the fruit in 
quarters and fish out the white pips (the big chunk of white 
membrance usually at two points in the fruit). Then put the 
fruit into the food processor and puree. Pith, skin, and 
fruit—everything.

Add the eggs and pulse until combined. Add the dry 
ingredients and mix well. Pour into two prepared 9-inch cake 
pans or one 8-inch springform pan (buttered and 
parchment-lined). Bake in a pre-heated 350 degree oven for 
about an hour. Remove from the oven and let cool in the pan. 
When it's cooled, unmold and sprinkle with superfine sugar. 
Serve with whipped cream and chocolate shavings.