- Preheat the oven to 180°C/gas mark 4 and line, grease and dust 2 x round 22cm cake tins with flour.
- Put the sugar and eggs in a heatproof bowl and sit over a pan of just simmering water. Beat with an electric whisk until hot then remove from the heat and continue to beat continuously for 10 minutes. The mixture will double in volume and should fall in ribbons on the surface when dripped from the whisk.
- Melt the butter then with the whisk running add the melted butter. Sieve in the flour and fold very gently into the mixture with a large metal spoon; be careful not to over-mix as this will prevent the cake rising properly.
- Divide the mixture between the tins and bake for 25-30 minutes or until a skewer comes out clean. Cool in the tin for 10 minutes then turn out on a wire rack to cool.
- Grate the zest very finely, take care that you don’t grate the white pith. Squeeze the juice out of the fruit; you will need 150ml. Put the rind (zest), butter, sugar and juice in a heatproof basin.
- Stand this over a pan of boiling water and heat until the sugar and butter have melted.
- Lower the heat, you don’t want the water to boil now
- Whisk in the eggs, when incorporated use a wooden spoon and stir until the curd has thickened and coats the back of the spoon, 20 to 25 minutes. Allow to cool
Sandwich the two cake halves with the cooled orange curd. Melt the chocolate in a bowl over a pan of simmering water. Remove the bowl from the heat and whisk in the cream. Pour over the cake and allow to cool. Garnish with dried blood orange slices.
Serves 8 to 10
Sponge, Orange Curd and Ganache
- 250g Caster Sugar
- 8 Eggs
- 250g Plain Flour
- 50g Melted Butter
- Orange Curd
- 4 Egg Yolks
- 150g Caster Sugar
- 3 Seville Oranges (Zest & Juice)
- 60g Butter
- 150g Dark Chocolate
- 150ml Whipping Cream