Ingredients:

• chocolate sponge cake (round or square) – 1 (1/2 kg)
• Orange 1 large
• Peach halves in syrup 1 small can
• fresh Cream – 1 cup
• brandy – 1 tbsp (optional)
• icing Sugar to taste

Method:

1. Grate the orange rind. Peel the fruit.
2. Chop the segments, reserving 3 or 4 for garnish.
3. Drain the peaches from syrup and chop 3-4 halves.
4. Turn the cake upside down and make a round or square cut ¾ way down the cake, leaving a margin of 3 cm all round.
5. Carefully remove the cut piece. Or scoop out the cut portion.
6. (This will create a hollow in the middle of the cake).
7. Whip the cream till thick.
8. Add icing sugar to taste.
9. Combine the chopped orange segments, rind and chopped peaches.
10. Add 2-3 Tbsp of cream and some of the scooped cake crumbs to hold the mixture together.
11. Fill the hollow in the cake with the fruit mixture.
12. Invert a serving plate over the cake and turn the plate, right side up.
13. Sprinkle the cake with 2-3 tbsp of peach syrup (flavor the syrup with brandy if desired).
14. Cover the cake with remaining cream and deco with reserved orange segments and peach halves. Serve chilled.