250 grams white chocolate, melted and cooled to luke warm
250 grams butter at room temperature
250 grams caster sugar
1 teaspoon vanilla extract
finely grated zest and juice 1 large orange
4 x size 7 eggs (large), lightly beaten
2 cups plain flour
2 teaspoons baking powder
1 teaspoon ground nutmeg
⅔ cup thick plain yoghurt
200 ml mascarpone
150 ml cream
125 grams vanilla halva
2 pieces glace orange
sliced or fresh orange zest to garnish
2 tablespoons chopped pistachios
2 x round 20cm cake tins, greased and lined with baking paper
Preheat the oven to 160°C fan bake.
Cream the butter, sugar, vanilla and orange zest until pale and creamy.
Gradually beat in the eggs, scraping down the bowl if necessary.
Combine the dry ingredients and add to the butter mixture along with the yoghurt and orange juice. Beat on low speed to combine then add the chocolate and gently mix through.
Divide evenly between the tins and smooth the tops.
Bake for about 40 minutes or until golden and firm and a skewer inserted into the centre comes out clean.
Cool in the tins for 10 minutes then turn out onto a cooling rack and cool completely.
To assemble: Gently whisk the mascarpone and cream together then crumble in ¾ of the halva and give a couple of turns to combine. The mascarpone will curdle if over-whipped.
Place one cake on a serving plate and spread with half of the cream. Top with the second cake.
Spread with the remaining cream and scatter over the remaining crumbled halva, slices of glace orange and the pistachios.
Pantry note: Halva is available in the international section at supermarkets. Glacee oranges can be purchased at gourmet food stores and some supermarkets.