Name: Orange and white chocolate petit fours: the recipe to my inevitable deterioration
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: En
Ingredients: (300g) 1 1/3 cups of softened butter; (150g) 1/2 cup of sugar; 4 eggs; 1 teaspoon Vanilla extract; (300g) 2 cups of flour; 1 teaspoon baking powder; a pinch of salt; zest and juice of one Valencia Orange; (250 g) 9 oz. of white chocolate; dried and powdered orange peel, or also candied orange peel.

Ingredients

For the Cake:

(300g) 1 1/3 cups of softened butter
(150g) 1/2 cup of sugar
4 eggs
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.

Preparation

Preparation15 min

Cook time20 min

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.