Name: Orange and white chocolate petit fours
Cook time: 55 min
Total time: 55 min
Ingredients: 180 gram butter, softened; 3/4 cup (165g) caster sugar; 3 teaspoon finely grated orange rind; 3 eggs; 1/2 cup (125ml) orange juice; 1 1/2 cup (225g) self-raising flour; 2 tablespoon plain flour; 1/2 cup (125ml) pouring cream; 180 gram white eating chocolate, chopped finely; 2 x 5cm strips orange rind; 1/2 cup (125ml) boiling water

Ingredients

180 gram butter, softened

3/4 cup (165g) caster sugar

3 teaspoon finely grated orange rind

3 eggs

1/2 cup (125ml) orange juice

1 1/2 cup (225g) self-raising flour

2 tablespoon plain flour

1/2 cup (125ml) pouring cream

180 gram white eating chocolate, chopped finely

2 x 5cm strips orange rind

1/2 cup (125ml) boiling water

Method

1.Preheat oven to 180°C/350°F. Grease a 20cm x 30cm (8-inch x 12-inch) rectangular pan; line base and sides with baking paper, extending the paper 5cm (2 inches) over sides.

2.Beat butter, sugar and grated rind in a small bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in juice and sifted flours. Spread mixture into pan.

3.Bake cake about 35 minutes. Stand in pan 10 minutes; transfer to a wire rack to cool. Using a 3.5cm (1½-inch) cutter, cut 28 rounds from cooled cake. Discard excess cake.

4.Bring cream to the boil in a small saucepan. Remove from heat; pour over chocolate in a small bowl, stir until smooth. Stand about 20 minutes or until thickened.

5.Slice strips of rind thinly; place in a small bowl with the boiling water. Soak 30 seconds; drain. Transfer rind to a small bowl of iced water; drain.

6.Place cake rounds on a wire rack over a baking-paper-lined tray; spread ganache on cakes, top with rind. Stand until set.

You can serve petit fours in patty paper cases. You could use candied orange peel instead of the thinly sliced orange rind. Petit fours are best made on the day of serving.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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