Yummy Orange, White Chocolate & Crème Fraîche Cake

Somehow, the age of 32 crept up on me last week and whilst I was whisked away for an afternoon of present shopping by my lovely Dad, my partner baked me a birthday cake... now, having experienced his 'attempts' at cooking on a few occasions, I was dubious of the outcome (& the mess) to say the least. However, I have to say that I was more than pleasantly surprised... the kitchen was spotless and the cake was delicious. I would go as far as to say that it is one of the best I have ever had!

Ingredients

175g butter, softened, plus extra for greasing
175g golden caster sugar
Finely grated zest 4 of oranges and juice of 1
4 eggs separated
100g self-raising flour
1 tsp baking powder
100g ground almonds

For the Scrummy Icing

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

Preperation

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 butter and orange zest. Beat for 1 min or so until pale and fluffy, then beat in the egg yolks. Sift flour and baking powder over the cake mixture and fold in lightly. Finally, fold in almonds and orange juice and a handful of fresh raspberries. 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, decorate with raspberries and  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. 

Nutrition per serving - serves 10 (although probably best not to look)

567 kcalories, protein 9g, carbohydrate 45g, fat 40 g, saturated fat 21g, fibre 1g, sugar 37g, salt 0.7 g

Recipe from Good Food magazine 2008

Eclectic Heaven x