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1
Cream together the butter and sugar. Add the zest and juice of two oranges and stir together.
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2
Separate the eggs into yolks and whites. Beat the yolks together and add them to the cake batter, stirring thoroughly. Stir in the flour and baking powder.
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3
Grind the almonds to a rough almond flour in a blender, and fold them through the batter.
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4
Beat the egg whites until they hold their shape, and fold them gently into the batter.
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5
Butter your baking tray if necessary, and half-fill each cupcake mold with the batter.
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6
Bake at 180 degrees C (360 F) for 10 to 12 minutes. Cool before frosting.
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7
Make the icing:
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8
Pour 200g white chocolate chips into a saucepan. Pour in enough cream to barely cover the chocolate, probably about 150ml. Over the lowest possible heat, turning off the heat sometimes if necessary, melt the chocolate into the cream, stirring constantly.
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9
Once the chocolate is completely melted, grate the zest of one orange into the mixture.
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10
Beat the remaining cream until thick and then fold it into the icing. Refrigerate until needed, and then pour over the cupcakes. This icing has a consistency somewhere between chocolate sauce and proper icing - it is stiff but doesn't hold its shape particularly well.
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11
If you want a stiffer icing, see my 'White Chocolate and Strawberry Cake' recipe that's in my recipe box.
