Orange White Chocolate Cake with Strawberries

Author: Canadian Living

For extra flair, decorate the top with curls of white chocolate, which are a snap to shave with a vegetable peeler.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: May 2002

Ingredients

  • 1/2 cup butter softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tablespoon grated orange rind
  • 1/2 teaspoon vanilla
  • 1 1/2 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cups orange juice
  • 4 oz semisweet chocolate chopped
  • 1 cup whipping cream
Macerated Strawberries:
  • 2 cups sliced strawberries
  • 2 tablespoons granulated sugar
  • 2 tablespoons orange liqueur
Orange-white Chocolate Curd:
  • 1 teaspoon unflavoured gelatin
  • 2 eggs
  • 2 egg yolks
  • 1/3 cup granulated sugar
  • 1 tablespoon grated orange rind
  • 1/3 cup orange juice
  • 2 tablespoons lemon juice
  • 3 oz white chocolate choppped

Method

In large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time. Beat in orange rind and vanilla. In separate bowl, whisk together flour, baking powder, baking soda and salt ; stir into butter mixture alternately with juice, making 3 additions of flour mixture and 2 of juice. Spread in parchment paper-lined 8-inch (2 L) square metal cake pan. Bake in centre of 350°F (180°C) oven until cake tester comes out clean, 30 to 35 minutes. Let cool in pan on rack for 10 minutes; turn out, peel off paper and let cool. Using serrated knife, cut cake in half horizontally.

In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate; spread over cut side of cake bottom.

Macerated Strawberries: In bowl, combine strawberries, sugar and liqueur; let stand for 30 minutes.

Orange-White Chocolate Curd:
Meanwhile, in small microwaveable bowl or saucepan, sprinkle gelatin over 1 tbsp (15 mL) cold water; let stand for 5 minutes. Microwave at High for 10 seconds, or warm over low heat until dissolved, 1 minute.

Meanwhile, in bowl over saucepan of simmering water, whisk together eggs, egg yolks, sugar, orange rind, and orange and lemon juices; cook, whisking, until mixture mounds on spoon, about 6 minutes. Remove from heat. Whisk in white chocolate until melted. Whisk in gelatin mixture; refrigerate, whisking occasionally, until consistency of pudding, 15 to 20 minutes. Spread over chocolate on cake; refrigerate until firm, about 30 minutes.

Top with remaining half of cake. Whip cream. Top each serving with whipped cream and macerated strawberries.

Nutritional facts Per serving: about

  • Sodium 331 mg
  • Protein 9 g
  • Calories 647.0
  • Total fat 34 g
  • Cholesterol 215 mg
  • Saturated fat 19 g
  • Total carbohydrate 79 g

%RDI

  • Iron 15.0
  • Fibre 0.0
  • Folate 28.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 9.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 27.0
  • Vitamin C 53.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Orange White Chocolate Cake with Strawberries

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