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Orange cake with white chocolate ganache

  • 0:20 Prep
  • 1:55 Cook
  • 12 Servings
  • Advanced


  • 200g butter, at room temperature, chopped
  • 1 cup caster sugar
  • 2 teaspoons orange zest, finely grated
  • 4 Coles Brand free range eggs
  • 2 cups self-raising flour
  • 100ml freshly squeezed orange juice
  • Small white chocolate Easter eggs, to decorate

White Chocolate

  • 200g Coles Brand white cooking chocolate, roughly chopped
  • 1/2 cup Coles Brand thickened cream


  • 1
    Preheat oven to 160C or 140C fan-forced. Grease a 20cm (base measurement) square cake tin and line base with non-stick baking paper. Use electric beaters to beat butter, sugar and zest until light and creamy. Add eggs, one at a time, beating well after each addition.
  • 2
    Sift flour over butter mixture and pour in juice. Fold together until just combined. Spoon into prepared tin and smooth the surface. Bake on low shelf in the oven for 45-50 mins, or until firm to a gentle touch in the centre. Stand in the tin for 10 mins, then turn out onto a wire rack to cool completely.
  • 3
    To make ganache, combine chocolate and cream in a heatproof bowl and place over a saucepan of simmering water (don’t let the bottom of the bowl touch the water). When chocolate is about halfway melted, remove bowl from pan. Stand, stirring occasionally, until chocolate has melted and mixture is smooth. Transfer to another bowl at room temperature. Refrigerate mixture for about 30 mins, stirring occasionally, until thickened. Use electric beaters to whip briefly until light. Spread over cake and top with Easter eggs.

Source: taste.com.au


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