In a saucepan mix together water and sugar. Bring to a boil over medium-low heat. Simmer until sugar is completely dissolved. Add the orange rounds and cook them for 20 minutes, util tender. Cool and drain the syrup. Reserve the syrup and 6-7 orange slices, you will need them later. Preheat oven to 180 F. Grease the baking dish with the butter. Arrange the orange slices on the bottom and the sides of the baking pan. In a food processor pure reserved oranges and 1/4 sup of syrup. In a medium-sized bowl whisk together flour, baking powder almond meal and poppy seeds. In a different bowl beat the eggs and sugar until pale. Add the orange puree and flour mixture, mix carefully. Pour cake batter evenly over the orange slices in your baking dish. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool in the pan. Then place serving plate over the baking dish and carefully invert the cake. Keep the dish on the plate until the cake falls into the plate. Serve with vanilla ice cream.  

Bring a full pot of water to a boil and add the beets. Boil for about 25 – 30 minutes until beets are soft when poked with a fork. Let to cool and peel. Puree beets in a food processor until smooth. Preheat oven to 350 degrees. Melt the chocolate chips, using a double boiler or microwave. Add very hot espresso, mix with a wooden spoon or spatula. Add cubed butter and stir until smooth. Whisk together flour, sugar and cocoa powder. Whisk yolks and ad them to a chocolate mixture, mix well. Then add beet puree and flour mixture, mix one more time. Beat whites until soft peaks. Gently mix whites with a batter, stirring with a spatula just until combined. Coat a 9-inch springform pan with cooking spray. Pour the batter into the pan. Transfer into the oven, reduce heat to 325 F. Bake until a toothpick inserted into the center comes out clean, about 40 minutes. Let cool in pan on a wire rack for 15 minutes. Whip cold heavy cream with a confectioners sugar and poppy seeds. Serve warm cake with a tablespoon of whipped cream.

Preheat oven to 375 F. Spray 11 inch  loose-bottomed flan tin mold with a cooking spray, or just butter it and place into a fridge. Beat the butter and sugar together until creamy.  Add the egg yolks one by one, and the orange blossom water. Sieve in the flour, add the cream cheese and stir in the finely chopped walnuts and the poppy seeds. Pour the mixture into the cake tin and bake in the preheated oven for around 25-30 minutes until there is a little colour on the top of the torte. You can check to see that it's ready by sticking a cocktail stick into the centre of the torte. It should come out clean. Remove from the oven and allow to cool. In a small sauce pan combine apricot jam and water, bring to a boil. Brush this over the top of the torte, and when cool, sprinkle with a grated chocolate.