175 gm soft butter
175 gm golden caster sugar
Zest of 4 oranges and juice of 1 orange
4 eggs separated
100 gm self-raising flour
1 tsp baking powder
100 gm ground almonds
ICING:
200 gm white chocolate
200 gm crème fraiche
METHOD:
Pre-heat oven to 180 C
Grease 2 x 20cm cake tins
Beat sugar, butter and zest until pale. Then beat in egg yolks
Fold in flour, baking powder, almonds and orange juice
Fold in egg whites
Bake for 30 – 35 minutes and cool in tins for 5 minutes before turning out
onto cooling racks
For the icing, whip crème fraiche until thick and fold in melted chocolate
This cake freezes well.
"I have been an agent for over 30 years and have an excellent track record in the Southern Suburbs area. I am professional, love what I do and put my heart and soul into every aspect of my work."
Lyn Staples
Estate Agent
Cell: +27 (0)82 846 0739 | Office: +27 (0)21 674 1120 | Fax: +27 (0)21 774 4927
Email:lyn@norgarbproperties.co.za
Focus Areas: Kenilworth & Claremont Village