A delicious cake for a special occasion, made by our very own Mandy.

INGREDIENTS: 

• 175g Longley Farm Jersey butter, softened

• 175g caster sugar

• Juice of 1 orange

• Zest of 4 oranges

• 4 eggs, separated 

• 100g self-raising flour

• 1 tsp baking powder

• 100g ground almonds 

For the icing

• 200g white chocolate

• 200g Longley Farm Crème Fraîche

• Decorations of choice (Mandy used white chocolate stars and orange sweets)

METHOD: 

Heat the oven to 180ᵒC (160ᵒC fan).

Grease and line 2 x 20cm round cake tins.

In a mixing bowl, beat together the sugar, butter, and orange zest until pale and fluffy.

Beat in the egg yolks.

Sift the flour and baking powder and fold into the cake mixture lightly.

Fold in the almonds and orange juice.

Whisk the egg whites until they just hold their shape.

Fold a third of the egg white into the cake mix using the whisk.

Repeat with the second and final thirds.

Do not over-mix as you don't want to lose the lightness of the egg whites.

Divide the cake mix between the tins and bake for 30-35 minutes.

Cool in the tin for 5 minutes then turn out onto a while rack to cool.

For the Icing

Melt the chocolate over a pan of simmering water.

Whip the crème fraîche until thick, then fold in the white chocolate.

Spoon half of the icing onto one half of the cake then place the other half on top.

Spread the top half with the rest of the icing and add extra decorations if you wish.

Leave to set in the fridge for at least an hour.