185 g  Unsalted butter
2 ts Grated orange rind
3/4 c  Castor sugar
3    Eggs
100 g  White chocolate melted in
Double boiler or e
(milk chocolate
Works too)
2 c  S.r. flour
3/4 c  Water
300 ml Thickened cream (thats 35%
Fat for non-Australian
Readers)
1/4 c  Icing sugar (not icing
Mixture)
1/2 c  Ground hazelnuts (we used
Toasted, flaked almonds
Here)
Filling:
2 md Peaches, chopped (we used
Canned ones)
2 tb Peach liqueur
300 ml Thickened cream
1/4 c  Icing sugar

Cake: Prepare deep 23cm round pan (grease and paper). Cream butter,
rind and sugar until light and fluffy. Add eggs one at a time,
beating well after each addition. Beat in cooled chocolate. Stir in
sifted flour and water in two batches. Spread into pan, cook at
160-180 cup (325-350 F) for about 11/2 hours (until skewer comes out
clean) Stand 5 min then turn out and cool

Assembly: Split cake into three layers, sandwich with filling. Whip
cream and icing sugar together until soft peaks form. Spread and
decorate cake with cream. Press hazelnuts onto side of cake.

Filling: Combine peaches and liqueur in bowl for 30 min. Whip cream
and icing sugar until soft peaks form. Fold in peach mixture.

Cake: