0,8 pint / 3 ¾ dl flour
0,1 pint / ½ dl light Muscovado sugar
2 tablespoons vanilla sugar
5,3 oz./ 150 g butter or margarine, at room temperature
0,6 pint / 3 dl whipping cream
6 oz. / 175 g butter or margarine
0,4 pint / 2 dl cane sugar
0,1 pint / ½ dl sugar cane syrup
1 tablespoon orange juice concentrate
Grated rind of one orange
Orange flavoured chocolate
Being about 20
Knead all the ingredients for the dough and press it into a lightly greased baking mould (about 8 x 12 inch / 20 x 30 cm). Bake in oven at / 350° F / 175° C for ca. 20 minutes.
Wash the orange thoroughly and grate the peel fine. Mix all ingredients for the filling in a saucepan and boil for about 20 minutes. Take a cool test to check if the toffee is the right consistency. Spread the toffee mixture over the cake. Place in the refrigerator to harden.
Melt chocolate in double boiler. spread the chocolate over the toffee layer. When the chocolate begins harden, you can make patterns on the top with a fork. Keep cool. Cut into squares before serving.