ORANGE JELLY FOR JAFFA CAKES RECIPES

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GIANT JAFFA ORANGE CAKE RECIPE - BBC GOOD FOOD



Giant jaffa orange cake recipe - BBC Good Food image

Give the classic flavour combo of chocolate orange even more wow factor in this cake with zingy jelly and luxurious chocolate ganache

Provided by Cassie Best

Categories     Afternoon tea

Total Time 1 hours 40 minutes

Prep Time 35 minutes

Cook Time 1 hours 5 minutes

Yield Cuts into 10 slices

Number Of Ingredients 15

250g pack butter , softened, plus extra for greasing
300g golden caster sugar
4 large eggs
100g full-fat natural yogurt
300g plain flour
2 tsp baking powder
zest 4 large orange (use the oranges below)
juice 5 large oranges (about 500ml), save the zest of 1 orange to finish
100g golden caster sugar
6 gelatine leaves
300ml pot double cream
200g milk chocolate , finely chopped
100g dark chocolate , finely chopped
2 tbsp apricot jam
zest 1 orange

Steps:

  • First make the jelly. Grease a 20cm round cake tin and line with cling film (you can use the 23cm tin that you will bake the cake in, but you’ll have to make this the day before so that you can remove it before making the cake). Remove the zest from 4 of the oranges and set aside for the cake. Tip the orange juice and sugar into a saucepan and gently heat to dissolve the sugar. Meanwhile, soak the gelatine leaves in cold water for a few mins until soft. Remove the gelatine from the water, squeeze out any excess and add to the warm orange juice, stir until the gelatine has dissolved. Pour the liquid into the lined cake tin and chill for at least 4 hrs or preferably overnight.
  • Heat oven to 160C/140C fan/gas 3 and line a 23cm round cake tin with baking parchment. Tip all the cake ingredients into a large mixing bowl and combine with an electric hand whisk until smooth. Spoon into the tin and smooth over the surface. Bake in the centre of the oven for 55 mins, or until a skewer inserted comes out clean. Cool in the tin for 15 mins, then invert onto a wire rack and leave to cool completely.
  • Now make the ganache. Heat the cream in a small pan until hot. Put the chocolate in a small bowl and pour over the cream, leave for 10 mins, then mix well – you should be left with a smooth chocolate sauce. Leave at room temperature until the ganache cools and thickens a little (you can put it in the fridge to speed this up, but keep an eye on it, as it will set quickly).
  • To assemble the cake, place it on a cake stand and trim the top to give you a flat surface. Warm the apricot jam in the microwave until a little runny. Paint it over the top of the cake, then flip the orange jelly out of its tin, and position on top. Using a palette knife, swirl the chocolate ganache over the orange jelly, letting it dribble down the sides of the cake a little. Serve straight away or within 24 hours.

Nutrition Facts : Calories 822 calories, FatContent 49 grams fat, SaturatedFatContent 29 grams saturated fat, CarbohydrateContent 85 grams carbohydrates, SugarContent 64 grams sugar, FiberContent 2 grams fiber, ProteinContent 10 grams protein, SodiumContent 0.8 milligram of sodium

MARY BERRY’S JAFFA CAKES RECIPE - BBC FOOD



Mary Berry’s jaffa cakes recipe - BBC Food image

Jaffa cakes are no where near as tricky to make at home as you might think. The only fiddly bit is making the chocolate look perfect – but they're still great if you just spoon it over. For this recipe you will need a 5cm/2in round biscuit cutter, a 30x20cm/12x8in baking tray and a 12-hole shallow bun tin.

Provided by Mary Berry

Prep Time 2 hours

Cook Time 1 hours

Yield Makes 12

Number Of Ingredients 8

1 x 135g packet orange jelly
150ml/5fl oz boiling water
1 small orange, finely grated zest only
unsalted butter, for greasing
1 large free-range egg
25g/1oz caster sugar
25g/1oz self-raising flour, sifted
180g/6¼oz plain chocolate (about 36% cocoa solids)

Steps:

  • For the jelly, break the jelly into pieces and place in a small bowl. Pour over the boiling water and stir until the jelly is completely dissolved. Add the orange zest, then pour into a shallow 30x20cm/12x8in tray. Chill in the fridge for 1 hour, or until set.
  • Meanwhile, preheat the oven to 180C/160C Fan/Gas 4 and grease a 12-hole, shallow bun tin with butter.
  • For the sponge, whisk the egg and sugar together for 4-5 minutes until pale and fluffy, then gently fold in the flour. Fill each well in the bun tin three-quarters full (about a dessert spoonful per hole) and smooth the tops. Bake for 7-9 minutes, or until well risen and the top of the sponges spring back when lightly pressed. Leave to cool in the tray for a few minutes then finish cooling on a wire rack.
  • To assemble, break the chocolate into pieces then melt in a bowl set over a pan of gently simmering water. Remove the bowl from the heat and leave to cool and thicken slightly.
  • Turn the jelly out onto a sheet of non-stick baking parchment. Cut 12 discs from the orange jelly using a 5cm/2in round cutter. Sit one jelly disc on top of each sponge.
  • Spoon the melted chocolate over the jelly discs. Using the tips of the tines of a fork or a skewer, lightly press to create a criss-cross pattern on top of the chocolate, then leave to set completely. You may need to reheat the chocolate a little if it starts to set before you have finished all the jaffa cakes.

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