Orange and Chocolate Gateau

Orange and chocolate is perfectly assembled in this moist gluten free cake.

Ingredients serve 16

400 g butter

400 g caster sugar

400 ml  eggs

2 orange, zest

½ tsp egg yellow colour

400 g almond meal

Method

Preheat oven to 180ºC normal bake. Mix butter and sugar in a bowl until creamy. Gradually add eggs and mix until combined. Add orange zest and colour. Blend in the almond meal and mix evenly. Spread mixture evenly into 3 greased and baking paper lined 28 cm round cake tins. Bake in the oven for approx. 40 minutes. Allow cooling in the fridge for at least 60 minutes. Turn one of the cakes upside down on a tray with baking paper and spread a layer of chocolate buttercream on top. Place another cake on top and spread another layer of buttercream. Place the last cake on top and coat the whole cake with a thin layer of buttercream. Wrap the sides with dark chocolate shavings and divide the cake 14-16 pieces. Decorate each slice with a buttercream rosette and a piece of chocolate. Keep the cake stored in an airtight container in the fridge.

Note: To make as a dessert use mousse or ganaché instead of buttercream.