Kirsten Tibballs’ Orange Petit Fours

Cooking Directions

• Preheat the oven to 170°C.
• For the orange cake, place the sugar into the bowl of a stand mixer with the butter and orange zest. Beat until light and fluffy then add in the Bulla Crème Fraîche and slowly add the egg yolks.
• Sift the flour and baking powder and fold into the cake batter. Once combined fold through the almond meal and orange juice.
• Whisk the egg whites with the cream of tartar in a bowl until they reach a firm peak. Using a spatula, fold one-third of the egg white into the cake mix. Once combined add in the remaining whipped egg whites and fold through.
• Pour the prepared cake mixture into a lined slice tin 31 x 20cm. Bake for 18-20 minutes. Cool in the tin for 5 minutes then turn out onto a wire rack, peel off the lining paper and leave to cool.
• Start the topping only as the cake is cooling. Chop up the white chocolate and place it into a mixing bowl. Boil the Bulla Crème Fraîche, pour over the white chocolate and whisk to combine. Use the ganache within an hour of it being made so it doesn’t set.
• To assemble, once the orange cake has cooled, cut it into 3 x 3cm squares. Use a teaspoon to place a small amount of chocolate topping onto each square and top it off with orange zest. These can be made up to 2 days in advance and stored in the fridge.