Definitely a dark chocolate ganache - you may also consider infusing that with orange oil/essence infused into it

The orange peel has all the zesty orange flavouring that adds depth and slight sophistication to the palate. When the cake is cooked, any bits of peel you find are totally softened (not chewy and certainly no bitterness). Let's face it, it also makes the cake prep a lot quicker! Try it and let us know how you found it :)

You sure can use Almond Flour. They will be smooth like shortbread. Yummy!

Hi there! In some recipes, you can substitute vegetable oil for butter at the equivalent of 1 cup substitute 3/4 cup oil. When oil is used, the cake can become denser and not rise as much or become 'fluffy', but, the cake will last longer (stay 'fresh' longer). Butter used in cake recipes adds extra flavour (especially to plain vanilla cakes). When a cake recipe method states 'cream the butter and sugar' this is about adding air to the batter to ensure the cake will rise more and be aerated. As butter is considered a 'solid' fat, it is easier to 'cream' and easier to 'add air' when creaming with sugar. I have previously substituted vegetable oil in this recipe (when I forgot to buy butter!) and it was just a bit denser than using butter. Because this is full of flavour from the oranges, you don't need the 'flavour' benefit of the butter (but I would add a tiny pinch of salt to enhance all the flavours in the cake, normally not needed when using low-salt butter) I hope that is helpful :)

Hi Carmern, Just add 2 teaspoons of baking powder for each 150g/6oz/1 cup plain flour. Sift the flour and baking powder together into a bowl before using. Thanks and enjoy :)

@@novatticookingchannel9359 Thank you sooo much for getting back to me! Now I feel confident to give this a try!