Orange Creamsicle White Chocolate Slice
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 9-12
- 185g/6.5ozs. butter, melted
- Finely grated zest of 2-3 oranges or tangelos (I like it zesty so I used 3)
- 160g/5.6ozs. caster or superfine sugar
- 3 eggs, room temperature
- 190g/6.7ozs. cake flour*
- 3 teaspoons baking powder
- Pinch of salt
- 1/2 cup/125ml/4flozs orange or tangelo juice
- 100ml/3.5ozs milk
For Frosting
- 250g/8.8ozs. white chocolate
- 90ml/3flozs sour cream (full fat)
- Finely grated zest of 1/2 orange or tangelo
Cake flour can be purchased at the supermarket. It can also be made at home-to make 1 cup of cake flour, replace 2 tablespoons of the plain flour with cornflour/fine cornstarch and whisk together to distribute
Step 1 - Preheat oven to 180C/350F/Gas 4 and line the base and sides of a 20x20cm/8x8inch square tin with parchment. In a medium bowl whisk the melted butter, citrus zest, sugar and eggs. In a large bowl sift the cake flour and baking powder and whisk the salt in. In a small jug or cup add the juice with the milk and allow the milk to curdle. Make a well in the flour mixture and slowly add the butter mixture in alternating with the juice mixture making sure that no lumps form. Try not to overmix.
Step 2 - Scoop cake batter into the baking tin and allow to stand at room temperature for 10 minutes. Then place in the oven and bake for 25-30 minutes or until the centre springs back when lightly touched. Cool the slice in the tin at room temperature.
Step 3 - Make the white chocolate ganache. Place the white chocolate chips in a bowl. Heat up the sour cream until liquid (in the microwave or stovetop) and then pour over the chocolate chips. Place a plate over the bowl and allow to stand for 3 minutes. Stir with a spatula until the mixture becomes smooth. If there are still hard white chocolate bits then heat in the microwave on 50% power in 30 seconds bursts or in a double boiler until all of the chocolate has melted. Spread over cooled cake and add finely grated zest on top. Once the icing has set cut into 9 or 12 pieces.