Zest and juice of 2 blood oranges (or naval oranges)
Blood Orange Syrup
150ml blood orange juice
250g unsalted butter, softened
500g icing sugar
2 Tbsp orange juice
White Chocolate Drip
200g white chocolate, chopped
For the cake
Pre-heat the oven to 170ºC and grease and line two 23cm cake tins.
In a large bowl beat the butter and caster sugar together until pale and creamy.
Add the eggs one at a time until fully incorporated. Add the vanilla.
In another bowl whisk together the flour, baking powder and salt. Mix the Tatua Creme Fraiche with the blood orange zest and juice. Alternate adding the flour mix and creme fraiche mix to your butter base, mixing in between additions until the ingredients are just combined.
Divide the batter evenly between the two tins and bake for 30mins or until the top of the cake springs back when gently pressed. Allow to cool for 10 minutes before removing from the tins to cool completely.
For the blood orange syrup
Combine all ingredients in a saucepan and simmer until the sugar is dissolved. Cool.
For the buttercream
Beat the butter and icing sugar until smooth and pale, mix in the orange juice.
For the ganache
Warm the cream until it’s almost boiling and pour over the white chocolate. Let sit for a minute or two then stir gently until all the chocolate is melted.
Place one of the cakes on a plate or serving board. Brush the cake generously with orange syrup, allow the syrup to absorb before adding a layer of buttercream.
Place the second cake on top of the buttercream and brush with syrup. Use a knife to ice the outside of the cake.
Chill for 20mins to set. Pour the white chocolate ganache over the top of the cake using a knife to gently push drops of ganache over the edge.
Chill to set but serve at room temperature with dollops of Tatua Creme Fraiche.