Ingredients
175g butter, softened, plus extra for greasing
175g golden caster sugar
finely grated zest 4 orange and juice of 1
4 egg, separated
100g self-raising flour
1 tsp baking powder
100g ground almond
For the icing
200g white chocolate
200ml cr me fra che
100g white chocolate, to decorate
Method
Heat oven to 180C/fan 160C/gas 4. Butter two 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 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 30-35 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 chocolate over a pan of barely simmering water or
in the microwave on High for 1 mins, stirring every 30 secs, then leave to
cool. Whip the cr me fra che 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 hr.
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.