Serves 10
6oz butter, plus extra for greasing
6oz golden caster sugar
finely grated zest of 4 oranges and juice of 1
4 eggs, separated
4oz self raising flour
1 tsp baking powder
4 oz ground almonds
Icing
7oz white choc
200ml tub creme fraiche
4oz white choc, to decorate
Heat oven to 180, 160 fan, gas mark 4. Butter, 2 x 20cm round sandwich tins and line the bases with baking parchment.
Tip the sugar into a mixing bowl and add the softened butter and orange zest. Beat for 1 min or so until pale and fluffy, then beat in the egg yolks. Sift the flour and baking powder over the cake mixture and fold in lightly. Finally, fold in the almonds and orange juice. Whisk egg whites until they just hold their shape. Use the whisk to fold one-third of the egg white into the cake mix. Repeat with another third, then the final third. Take care not to over-mix or you'll lose the lightness of the egg whites.
Divide the cake mix between the prepared tins and bake 30-35 mins. Cool in the tin for 5 mins, then turn out onto a wire rack, peel off the lining paper and leave to cool.
To make the icing, melt the choc over a pan of barely simmering water or in the microwave on High for 1 1/2 mins, stirring every 30 secs, then leave to cool. Whip the creme fraiche until thick, then fold in the white choc. Set one cake on a serving plate or cake stand. Spoon half the icing onto the cake and top with the other cake. Spread with the rest of the icing, then allow to set in the fridge for at least 1 hour.
If you want to make the decorative curls, melt the choc in a bowl over simmering water or in a microwave and spread thinly over a baking tray. Leave the tray in the fridge for the choc to harden a bit, then use a fish slice or angled knife blade to scrape choc curls. Pile the curls in the middle of the cake and serve cut into slices.
6oz butter, plus extra for greasing
6oz golden caster sugar
finely grated zest of 4 oranges and juice of 1
4 eggs, separated
4oz self raising flour
1 tsp baking powder
4 oz ground almonds
Icing
7oz white choc
200ml tub creme fraiche
4oz white choc, to decorate
Heat oven to 180, 160 fan, gas mark 4. Butter, 2 x 20cm round sandwich tins and line the bases with baking parchment.
Tip the sugar into a mixing bowl and add the softened butter and orange zest. Beat for 1 min or so until pale and fluffy, then beat in the egg yolks. Sift the flour and baking powder over the cake mixture and fold in lightly. Finally, fold in the almonds and orange juice. Whisk egg whites until they just hold their shape. Use the whisk to fold one-third of the egg white into the cake mix. Repeat with another third, then the final third. Take care not to over-mix or you'll lose the lightness of the egg whites.
Divide the cake mix between the prepared tins and bake 30-35 mins. Cool in the tin for 5 mins, then turn out onto a wire rack, peel off the lining paper and leave to cool.
To make the icing, melt the choc over a pan of barely simmering water or in the microwave on High for 1 1/2 mins, stirring every 30 secs, then leave to cool. Whip the creme fraiche until thick, then fold in the white choc. Set one cake on a serving plate or cake stand. Spoon half the icing onto the cake and top with the other cake. Spread with the rest of the icing, then allow to set in the fridge for at least 1 hour.
If you want to make the decorative curls, melt the choc in a bowl over simmering water or in a microwave and spread thinly over a baking tray. Leave the tray in the fridge for the choc to harden a bit, then use a fish slice or angled knife blade to scrape choc curls. Pile the curls in the middle of the cake and serve cut into slices.
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