3tspfinely grated orange rind(rind from 2 large oranges)
1 ½cupsself-raising flour
2 tspbaking powder
2strips of orange rind
White chocolate granache
200gwhite chocolatechopped finely
Preheat the oven to 180°c. Grease a 24 x 24 cm cake pan; line base and long sides with baking paper, extending the paper 5 cm over sides.
Pour the sugar and grated rind into the bowl of a stand mixer. Using your fingers, rub the rind into the sugar until the sugar is pale orange in colour and smells like orange candy. Add the butter to the bowl and beat until light and fluffy. Beat in eggs, one at a time.
Sift the flours into a bowl. Add the juice and flours alternately and beat on low and then high once the mixture is combined. Beat on high for about 1 minute.
Pour the batter into the cake pan and bake for about 35 minutes. Leave the cake in the pan for 10 minutes before transferring it onto a wire rack to cool and removing any baking paper.
Wrap the cake in greaseproof paper and then in plastic foil and freeze for at least an hour.
For the white chocolate ganache
Meanwhile, make the chocolate ganache.
Melt the chocolate and warm it with the cream in a double broiler. Give the melted chocolate and warm cream a good stir, then allow to stand for 20 minutes or until it has thickened.
For the orange rind decorations
Use a potato peeler to remove a couple of longer-strips of peel from an orange. Place them in a small bowl of boiling water. Soak them in boiling water for 30 seconds then transfer the rind to a small bowl of iced water, drain and chop into long thin strips to use for decoration.
Using a 3.5 cm cutter, cut 25 rounds from the cooled cake. Discard the excess cake. Place cake rounds on a wire rack over a tray lined with baking powder. Spread ganache on the cases and top with the rind and allow to stand until the ganache has set.
You can serve these petit fours in paper patty pans, if you like. You can use candied orange peel instead of the thinly sliced orange rind.Petit fours are best made on the day of serving or the day before.