175 g Butter; softened; plus extra
-for greasing
175 g Golden caster sugar
4 Oranges; finely grated zest
-of; plus juice of 1
4 Eggs; separated
100 g Self-raising flour
1 ts Baking powder
100 g Ground almond
MMMMM---------------------------ICING--------------------------------
200 g White chocolate
200 ml Crème fraîche
100 g White chocolate; to decorate
Heat oven to 180°C/fan 160°C/gas 4. Butter two 20 cm 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
minute 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 the egg
whites until they just hold their shape. Fold one-third of the egg
white into the cake mix, using the whisk. Repeat with another third,
then the final third. Take care not to over-mix or you will lose the
lightness of the egg whites.
Divide the cake mix between the prepared tins and bake for 30 to 35
minutes. Cool in the tin for 5 minutes, then turn out onto a wire
rack, peel off the lining paper and leave to cool.
To make the icing, melt the chocolate over a pan of barely simmering
water or in the microwave on High for 1 minutes, stirring every 30
seconds, then leave to cool. Whip the crème fraîche until thick,
then fold in the white chocolate. 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 chocolate 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 chocolate to harden
a bit, then use a fish slice or angled knife blade to scrape
chocolate curls. Pile the curls in the middle of the cake and serve
cut into slices.
