OK. I'll start out by telling you that this cake was a flop. The curd and ganache turned out great, but I think I win the award for shortest genoise (more about that later).
For the curd, I used the poor neglected Florida sour orange. You can find these trees growing wild in various places around the state. They are pretty much good trees turned sour. The fruit made a wonderful curd and my mother-in-law also makes an awesome sour orange pie with them (think key lime pie but with sour oranges).
Now for the cake. The batter started out fine. My eggs whipped up nicely. I mixed them for the minimum 5 minutes but they appeared quadrupled in volume. The batter really started to fall when I put in the butter/egg mixture. I knew once I put it in the pan something wasn't right. But, I thought maybe I'd get lucky and it would rise more in the oven.
No such luck.
Well, I wasn't going to attempt to cut a 1/2 inch cake in half. So, I had this grand idea of slicing it down the middle to make it look like an orange slice once finished. Ha.
Unfrosted it looked more like a grilled cheese.
Despite the fact that this was the densest, chewiest cake I have ever made, it still was not bad. If I do attempt to make it again, I might stay away from the genoise and make a butter cake instead.