White chocolate Birthday cake
For the cake
300g (10½ oz) butter
300g (10½ oz) caster sugar
5 large eggs, beaten
350g (12oz) plain flour, sifted
1½ tsp baking powder
Grated rind of 1 orange
3tbsp orange juice
For the coating
100ml (3½ fl oz) double cream
225g (8oz) good quality white chocolate, chopped
To decorate
Crystallized rose petals
Pink macaroons
Handful fresh raspberries
Handful fresh strawberries, halved
Method
Preheat the oven to 180°C (350°F, gas mark 4) . Grease and line a 20cm (8in)
cake tin. Cream together the butter and sugar until fluffy. Gradually add
the eggs, beating well between each addition. Fold in the flour, baking
powder, orange rind and juice. Transfer the mixture to the prepared cake tin
Bake in the oven for 75-90 mints, or until golden brown and springy. Leave
to cool in the tin for about 5 mints before turning on to a wire rack to
finish cooling.
For the coating, heat the cream in a saucepan (but do not boil) and pour
over the white chocolate. Mix it gently with a wooden spoon until smooth and
glossy. Pour over the cake, and spread on the top and sides with a palette
knife.
Transfer to a serving plate and put in the fridge to set for 15 mints.
Decorate with the rose petals, macaroons and fruit just before serving.
Prettypinkbutterfly
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