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.

Lucy’s Food


 

 

Matt Wright
The author:

Matt lives in Leicestershire with his wife, two kids and dog. He is passionate about British pubs, slow food and home brewing. He founded Great Food Club (originally as Great Food Magazine) in 2010 after being inspired by local producers near his home town of Melton Mowbray - Britain's 'Rural Capital of Food'.