White chocolate & hazelnut cake
- 125g butter, cubed
- 150g white chocolate, chopped
- 120g caster sugar
- 3 jumbo eggs
- Grated zest of 1 orange
- 1/2 cup orange juice
- 1 tsp vanilla essence
- 250g cake flour
- For the topping
- 1 cup cream, whipped
- 1/4 cup cape gooseberry jam
- 1 orange, sliced
- Preheat the oven to 160°C. Line two 20cm cake tins. Place the butter and chocolate in a heat-proof bowl over a pot of simmering water; the base of the bowl should not touch the water. Allow to melt, set aside to cool slightly.
- Place sugar, eggs, grated zest, orange juice and vanilla in a bowl and beat until fluffy.
- Sift together the flour, baking powder and salt. Add the chocolate mixture to eggs, sift in flour mixture and stir in hazelnuts.
- Divide mixture between the cake tins, bake for 50 min. Remove, allow to cool.
- Topping: combine cream and jam. Top each cake with the cream mixture and gently place one on top of the other. Decorate with orange slices.
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