250g unsalted butter, softened, plus extra for the tin
100g caster sugar
150g light soft brown sugar
2 tsp vanilla extract
1 tsp almond extract
1 orange, zested
250g plain flour
2 tsp baking powder
2 tbsp milk
For the white chocolate ganache
300g white chocolate, finely chopped
150ml double cream
For the broken biscuits
30g jammy ring biscuits
30g chocolate sandwich biscuits
30g custard sandwich biscuits
STEP 1Heat the oven to 180C/160C fan/gas 5. Butter and line a 30 x 20cm tin. Put the butter and sugars in a mixing bowl and beat using an electric whisk until light and fluffy. Add the vanilla and almond extracts and orange zest. Mix to combine.
STEP 2Add the eggs one by one. After each egg, make sure to whisk fast to avoid any splitting. Add the flour and baking powder and whisk for 2 mins until you have smooth batter. Fold in the milk. Spoon the mixture into the prepared tin and bake on the middle shelf for 25-30 mins until a skewer inserted into the middle comes out clean. Leave the cake to cool in the tin for 10 mins, then transfer to a cooling rack until cooled completely.
STEP 3Meanwhile, make the ganache. Put the chopped white chocolate in a large heatproof bowl. Bring the cream to a boil in a small saucepan, then immediately pour it over the chocolate. Leave for 1 min to melt. Whisk the cream and melted chocolate until you have a smooth, ganache mixture. Set aside – it’ll thicken as it cools.
STEP 4Spread the ganache on top of the cooled sponge in an even layer using a palette knife. Roughly break up the biscuits, then scatter them evenly over the cake. Cut into 12 squares.
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