Lucy Cufflin’s Orange & White Choc Cake
“For me, this cake with its continental, ground almond texture and luxurious white chocolate icing is a perfect cross-seasonal recipe,” says Lucy.
Serves 12
* 250g butter
* 250g caster sugar
* Finely grated zest of 3 oranges, juice of just 1
* 125g self-raising flour
* 1 tsp baking powder
* 125g ground almonds
* 4 eggs separated
For the icing
* 200g white chocolate melted
* 250g mascarpone
* Finely grated zest 1 orange
1 Cream butter/sugar/orange zest of three oranges till fluffy, then add egg yolks and beat well.
2 Add flour, baking powder and almonds with orange juice.
3 Whisk egg whites until stiff in another bowl and then fold into mixture. Turn into 20cm diameter cake tin lined with baking parchment.
4 Bake for 35-40 minutes at Gas 4 (180C) or until risen and springy to the touch.
5 Allow to be completely cold before adding topping, so make ahead.
6 Mix the cooled melted chocolate and mascarpone with remaining zest until thick and then pile on top of the cake.
Leicester-based chef Lucy Cufflin is author of acclaimed cookbook Lucy’s Food. She has recently opened a food and kitchenware shop in Leicester’s Stoneygate.
