RecipeMobile

Serves 4

Preparation time 20 minutes

Cooking time 45 minutes

Ingredients:

For Sponge cake:

1. 1/4 cup all purpose flour
2. 3/4 tsp baking powder
3. 3/4 cup sugar
4. 2 eggs
5. 1/3 tsp orange essence
6. 3 tbsp melted butter
7. boiling water (if required)

For Orange sauce:

1. 2 cup orange juice
2. 1 tsp vanilla essence
3. 1/2 tsp orange rind
4. 2 tsp corn flour mixed in cold water
5. 1 tsp lime juice
6. 1 tsp sugar

For Icing:

1. 1 cup thick cream
2. 1/2 tsp orange essence
3. 2 tbsp powdered sugar

For Nougat:

1. 2 tbsp sugar
2. 2/3 cashew nuts, coarsely ground

For Garnish:

1. 10 orange segments
2. 2 tbsp grated chocolate

Directions:

Start with making the sponge cake. In a mixing bowl cream butter, eggs and sugar. Once it gets soft peaks add rest of the ingredients and mix well. If you think your mixture is too stiff add water. Grease a baking tin and bake the cake for 25 – 30 minutes at 180 degrees C. Once done cool. Once the cake is cooled slice it into two. Take one cup of orange juice and soak your cake with it. Add one spoon at a time. Once thats done mix rest of the orange sauce ingredients and cook for about 5-7 minutes until it thickens. Cool the mixture and spread on the lower half of the cake. Once done place the upper half. Now your cake will be moist, juicy and set to be iced. Mix all the ingredients for icing and  and wip unitl soft peaks. Spread the icing all over the cake. Set the cake in the fridge until you make the nougat. For nougat heat sugar in thick bottemed pan, once it melts add the ground cashews. Mix well and remove the mixture on a gresed dish. Flatten and let cool. When cooled put in a bag and hit with a rolling pin and pound into small bits.  Garnish the cake with noughat, orange segments and grated chocolate.