Orange and white chocolate petit fours: the recipe to my inevitable deterioration

4 servings
15 min
20 min
Very Easy
You'll have the great taste with less of a hassle.


Number of serving: 4

For the Cake:

(300g) 1 1/3 cups of softened butter

(150g) 1/2 cup of sugar

1 teaspoon Vanilla extract

(300g) 2 cups of flour

1 teaspoon baking powder

a pinch of salt

zest and juice of one Valencia Orange

For Decorating:

(250 g) 9 oz. of white chocolate

dried and powdered orange peel, or also candied orange peel.


  • Split the egg yolks from the whites. Beat the egg whites until stiff and then set aside for later.
  • Mix together the softened butter and sugar until they have a creamy white color. Now add the egg yolks and vanilla to this mixture and blend together.
  • Fold the orange zest into the dough. Combine all dry ingredients in a seperate bowl and then alternately mix in the dry ingredients and orange juice.
  • Now fold the stiff egg whites into the dough making sure not to beat them in, otherwise the egg whites will brake down.
  • Pour the batter into a buttered and floured cake pan and bake at 320 Fahrenheit (or 160 Celsius) until the top is a nice golden brown or a tester comes out clean.
  • After letting the cake cool for a few minutes it should have pulled away from the side of the pan; if not run a knife around the edge and then turn it out onto a cooling rack.
  • In the meantime melt the white chocolate on low heat in a double boiler. As soon as the cake has cooled, drizzle it with the white chocolate and decorate as you like.


Orange and White Chocolate Petit Fours: The Recipe to My Inevitable Deterioration, photo 1
Orange and White Chocolate Petit Fours: The Recipe to My Inevitable Deterioration, photo 2


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