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Recipe by Barney Desmazery

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1. 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.
2. 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.
3. To make the icing, melt the chocolate over a pan of barely simmering water or in the microwave on High for 1½ mins, stirring every 30 secs, 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 hr.
4. 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.

Per serving

567 kcalories, protein 9g, carbohydrate 45g, fat 40 g, saturated fat 21g, fibre 1g, salt 0.7 g

Latest comments and suggestions

• Jo's Cooking

  09 March 2008

  Jo's Cooking commented on this recipe

  This cake is stunning. I made it for my boss' birthday and added raspberries (dropped on top of the mixture in tins just before putting in the oven). It was an outstanding hit with everyone. I am a 'chuck everything in and mix' girl but took the time to follow the recipe for once and can honestly say it was worth every minute. If you like oranges and chocolate you have to try this!

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• Grym

  13 March 2008

  Grym commented on this recipe

  Looks and sounds excellent - am planning to make this for someones birthday on Saturday but not sure what size eggs to use as it's not stated in the recipe - anyone made this before and can give me the heads up? Cheers.

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• Laura B

  15 March 2008

  Laura B commented on this recipe

  This is a lovely light cake that's easy to make. I did it as a single layer with the white cholcolate topping, but I also fancy trying it with a dark chocolate ganache. yumm! Grym -I always use medium eggs and haven't had any problems.

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• Laura B

  15 March 2008

  Laura B rated this recipe

  

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• Grym

  17 March 2008

  Grym rated and commented on this recipe

  

  This went down a storm! Would definately make again - medium eggs worked fine, thanks for the advice.

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• Kathryn

  03 April 2008

  Kathryn rated and commented on this recipe

  

  I made this cake with my 8 year old daughter on Saturday and I was so pleased how this came out - and so easy to make as well. Instead of putting the white chocolate swirls on top, my daughter suggested that we put jelly orange segments on top instead which set the finished cake off really well (we put some round the outside and four in the middle shaped like like a flower . Will definately make again when we have a special occasion I might even make it for my daughter's school fayre in May!!!

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• littlelouise

  17 April 2008

  littlelouise rated and commented on this recipe

  

  Made this for my mum's birthday as she is a white chocolate fan. Very easy, smelt fantastic and went down very well.

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• drusilla

  20 April 2008

  drusilla commented on this recipe

  One word. Yum. Absolutely stunning to look at, even better to taste.

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• Andrea & Beck

  09 May 2008

  Andrea & Beck commented on this recipe

  This is currently our favouite cake since making it for Mother's Day. I had enough frosting to cover the cake entirely and made the chocolate curls smaller with a few larger ones for the middle. With the curls all over it looked amazing and the 4 oranges ensured the cake was tasty enough to off-set the sweetness of the white chocolate. Even my father who doesn't go for sweet stuff, couldn't keep his hands off it. I also make cup cake versions which freeze well even when fully made up.

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• Kathryn

  19 May 2008

  Kathryn commented on this recipe

  Re my comments on 3rd April. I did enter this for the cake competition at my daughter's May Fayre at her school on Saturday (17th May) and I won first prize. I had loads of comments from everyone on this cake and I have now given the recipe to a few of the other mums. Thanks Good Food.

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• tanyah

  28 May 2008

  tanyah commented on this recipe

  This was a perfect cake and everyone who tried it wanted the recipe. Moist and balanced and very moreish!! it got demolished :-)

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• tanyah

  28 May 2008

  tanyah rated this recipe

  

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• bal

  02 June 2008

  bal commented on this recipe

  OMG!! This cake is by far the best i have EVER made - made it for a dinner party and everyone loved it. It was delicious.

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• bal

  02 June 2008

  bal rated this recipe

  

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• Fave Recipes

  18 June 2008

  Fave Recipes rated and commented on this recipe

  

  I made this for one of the puddings on Fathers Day, it went down really well. Would make again.

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• PeggyD

  08 August 2008

  PeggyD rated and commented on this recipe

  

  Very easy to make and delicious. Tastes like it is far more complicated.

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• mama fish

  20 September 2008

  mama fish rated and commented on this recipe

  

  Delicious orange flavour to spongue, very moist & always turns out well. Have made it with double cream (when no creme fraiche available ) and still very tasty. Use as good quality chocolate as you can find/afford. Tried it with very cheap supermarket white chocolate and it was lumpy.

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• Hell'sBinder

  23 September 2008

  Hell'sBinder rated and commented on this recipe

  

  This cake is so yummy. I made it for a BBQ party and it went down a storm - there was none left at the end. I used raspberries to decorate it on the top and shavings of white chocolate - delicious!

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• Ellie-Gwen

  25 October 2008

  Ellie-Gwen rated and commented on this recipe

  

  I Made The Mistake First Time Of Putting More White Chocolate Into the Creme Fraiche So It Didn't Set. Second Time It Was Perfect Though.

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• nickybob84

  29 October 2008

  nickybob84 rated and commented on this recipe

  

  I made 2 of these cakes as gluten free and was very surprised with the result. The sponge was lovely and the icing gorgeous! It took a while to set in the fridge but once solid it was delicious. Really impressive!

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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 almonds

FOR THE ICING

• 200g white chocolate
• 200ml crème fraîche
• 100g white chocolate , to decorate

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Difficulty and servings

Cuts into 10 slices

Preperation and cooking times

Prep 30 mins

Cook 40 mins

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 almonds

FOR THE ICING

• 200g white chocolate
• 200ml crème fraîche
• 100g white chocolate , to decorate

Per serving

567 kcalories, protein 9g, carbohydrate 45g, fat 40 g, saturated fat 21g, fibre 1g, salt 0.7 g

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