Inspired by the English favorite Jaffa Cakes, and the Australian Crabapple bakery, this recipe hits the spot. This variation is gluten free, moist and delicious !!
Preheat oven to 160c/325f
Mini Cupcake tins are perfect for this but you may use regular size tins and you will only fill them half way.
2 oranges
4 cups almond flour
31/2 teaspoons baking powder
8 tablespoons butter-room temp
1 cup sugar
¾ cup brown sugar
7 eggs
Boil oranges for 1 hour.
Cut oranges (peel and all) into pieces and puree in blender.
Set aside.
Cream butter until light in color about 2 minutes.
Add sugars and beat for 2 minutes.
Add eggs one at a time beating 1 minute after each addition.
Add the almond flour and baking powder.
Stir in the oranges.
Pour into greased cupcake tins and bake until golden. About 30-35 minutes.
Chocolate Ganache
Scald one cup of cream
Pour over 1 cup of semi sweet Chocolate Pieces , I like Felchlin Accra 70%.
Stir until smooth.
Pour over cooled Jaffa Cakes.
set aside to set.
Eaton Square Edibles 
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