Recipe uploaded by

0 ratings

Recipe by Lesley Waters

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Butter two cake tins, 24cm and 18cm, and line the bases with parchment paper. Heat oven to 180C/fan 160C/gas 4. Beat the butter and sugar in a bowl until light and creamy. Gradually beat in the eggs and orange zest, adding some flour with the last few additions to prevent curdling. Using a metal spoon, fold in the remaining flour and milk. Split the mix between the tins and smooth the tops.
2. Bake the cakes together, 30-35 mins for the smaller and 40-45 mins for the larger, until golden and springy. Cool in the tins, then turn out on a rack to cool fully.
3. Break milk and dark chocolate into a bowl and melt over a pan of simmering water, stirring occasionally. Melt white chocolate the same way. Peel the paper from the cakes and sit the largest on a plate. Spread a small blob of chocolate in the middle and sit the smaller cake on top. Drizzle with chocolate, sprinkle with edible gold or silver balls and leave to set. Keep in an airtight container.

Per serving

569 kcalories, protein 8g, carbohydrate 76g, fat 28 g, saturated fat 16g, fibre 2g, sugar 45g, salt 0.8 g

Latest comments and suggestions

http://www.bbcgoodfood.com/recipes/2801/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 225g butter , softened
• 300g caster sugar
• 4 medium eggs , beaten
• zest 1 large orange
• 5 tbsp milk
• 450g self-raising flour , sifted

TO DECORATE

• 2 x 410g 100g bars milk chocolate
• 100g bar dark chocolate
• 100g bar white chocolate
• edible gold or silver balls

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Cuts into 12 slices

Preparation and cooking times

Prep 15 mins

Cook 45 mins

Plus cooling

Ingredients

• 225g butter , softened
• 300g caster sugar
• 4 medium eggs , beaten
• zest 1 large orange
• 5 tbsp milk
• 450g self-raising flour , sifted

TO DECORATE

• 2 x 410g 100g bars milk chocolate
• 100g bar dark chocolate
• 100g bar white chocolate
• edible gold or silver balls

Per serving

569 kcalories, protein 8g, carbohydrate 76g, fat 28 g, saturated fat 16g, fibre 2g, sugar 45g, salt 0.8 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Tried and tested recipes from Good Food and olive magazines. bbcgoodfood.com

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk