Orange and White Chocolate Cake with Vanilla Halva
Photography by Claire Aldous.
A moist and dense orange cake with a heavenly topping of cream, glacé oranges and vanilla halva.
Serves: 8–10
INGREDIENTS
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
To assemble
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
METHOD
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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.