The perfect balance of bitter orange marmalade and the sweetness of white chocolate. Enjoy the restaurant quality sweet treat after a meal. 

Orange Poppy & Seed Petit Fours

Makes about 24 

Ingredients 

For the sponge

¾ cup (112.5g) flour
¼ tsp (1.25ml) salt
¼ tsp (1.25ml) baking powder
¼ cup (60g) butter, at room temperature
¾ cup (150g) granulated sugar
2 large eggs, at room temperature
¼ cup (60ml) sour cream
1 tsp (5ml) vanilla extract
½ Tbsp (7.5ml) poppy seeds + extra to garnish
1 orange, zested + extra to garnish
⅓ cup (80ml) orange marmalade

For the poured fondant

3 cups (400g) icing sugar
¼ cup (75g) glucose syrup
¼ cup (60ml) orange juice
1 tsp (5ml) vanilla extract
¾ cup (135g) white chocolate chips
Drop of orange essence (optional)
Drop of yellow or orange food colouring (optional)

Method 

1. Preheat the oven to 180°C. Line a 15x21cm baking tin and spray with non-stick spray. 
2. For the sponge, sift together the dry ingredients.
3. Beat the butter and sugar for 1-2 minutes or until light and fluffy. 
4. Add eggs one by one beating after every addition. 
5. Add sour cream, vanilla, poppy seeds, orange zest and juice to the egg mixture and mix well. 
6. Fold the wet mixture into the dry ingredients.
7. Spread the batter into the prepared tin, making sure the surface is as flat as possible. 
8. Bake for about 30 minutes or until a wooden skewer inserted in the centre comes out clean. 
9. Once the sponge is slightly cool, remove from tin and cool completely on a cooling rack. 
10. Trim the top of the cake to be very level. Halve the cake to create two layers. Spread the orange marmalade on bottom layer and sandwich closed with top layer. Cut into 2.5cm squares. 
11. For the fondant, place icing sugar, glucose syrup and juice in a glass or metal bowl over a pot of simmering water. (Ensure the bowl isn’t touching the water.) 
12. Stir for about 15 minutes until smooth and sugar is dissolved.
13. Once smooth, add chocolate and stir until melted.
14. Add remaining fondant ingredients. Remove the bowl from heat and pour into a measuring jug. Cool to 41-43°C when measured with a sugar thermometer. 
15. Place a cooling rack over a baking tray. Arrange the cake squares on the cooling rack and evenly pour the fondant over to completely cover the cake. Leave to set for 1 hour. 
16. Garnish with poppy seeds and zest. Best served the same day. (Store for up to two days in an airtight container.) 

Cook’s note  

If you can’t source glucose syrup from a baking shop, use honey instead, but know the colour will be slightly different. 

Recipe & styling: Lichelle May 
Photgraphs: Zhann Solomons  

Also read: 4 Scrumptious ways with oranges this winter