Orange and White Chocolate Cake with Vanilla Halva

Preheat the oven to 160°C fan bake.

Cream the butter, sugar, vanilla and orange zest until pale and creamy.

Gradually beat in the eggs, scraping down the bowl if necessary.

Combine the dry ingredients and add to the butter mixture along with the yoghurt and orange juice. Beat on low speed to combine then add the chocolate and gently mix through.

Divide evenly between the tins and smooth the tops.

Bake for about 40 minutes or until golden and firm and a skewer inserted into the centre comes out clean.

Cool in the tins for 10 minutes then turn out onto a cooling rack and cool completely.  

To assemble: Gently whisk the mascarpone and cream together then crumble in ¾ of the halva and give a couple of turns to combine. The mascarpone will curdle if over-whipped.

Place one cake on a serving plate and spread with half of the cream. Top with the second cake.

Spread with the remaining cream and scatter over the remaining crumbled halva, slices of glace orange and the pistachios. 

Pantry note: Halva is available in the international section at supermarkets. Glacee oranges can be purchased at gourmet food stores and some supermarkets.