Giant Jaffa Cakes Makes Two Recipes

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GIANT JAFFA CAKE



Giant Jaffa cake image

Here's a fun cake to serve at afternoon tea: a giant Jaffa cake complete with soft sponge base, orange jelly layer and chocolate top. It's bigger, and of course better, than the original. Or, if you like retro biscuits, try these mo-yos - chef Peter Gordon's fusion of melting moments and yo-yos.

Provided by delicious. magazine

Categories     Chocolate cake recipes

Time 1h10m

Yield Serves 12

Number Of Ingredients 15

For the jelly
135g packet orange jelly cubes
250ml boiling water
For the sponge
190g unsalted butter, plus extra for greasing
190g caster sugar
3 medium free-range eggs, beaten
190g self raising flour
Finely grated zest ½ orange and 1 tbsp juice
For the topping
100g dark chocolate, at least 70% cocoa content
100g milk chocolate
You'll also need...
23cm non-stick shallow cake tin
30cm (measured across the top) non-stick frying pan

Steps:

  • Grease the cake tin and frying pan, then line the bottom of the 30cm frying pan with a circle of non-stick baking paper. Line the cake tin with cling film. Put the jelly into a heatproof bowl and pour over the boiling water. Gently stir the jelly until completely dissolved, pour into the lined 23cm cake tin and put in the fridge to set for at least 1-2 hours.
  • Heat the oven to 180C/160C fan/gas 4. Put the butter and sugar into a large mixing bowl. Using electric hand whisks beat the butter and sugar together until light and really creamy. Slowly add the eggs, a little at a time, whisking in between additions until the egg is fully incorporated.
  • Sift in the flour and fold everything together with the orange juice and zest using a metal spoon. Use a spatula to scrape the batter into the frying pan. Level the batter off, then bake in the centre of the oven for 20-25 minutes, until risen and golden and a skewer comes out clean when pushed into the centre of the cake.
  • Run a knife around the edge of the cake and turn it out onto a wire rack to cool completely. When the cake is cool and the jelly set, put the chocolate into a heatproof bowl, set over a pan of steaming, not simmering water (making sure the water does not touch the bowl). Leave the chocolate to melt slowly without stirring. When the chocolate has melted, remove from the heat and leave to stand for 15-20 minutes, until lukewarm.
  • Lift the jelly out and turn out on top of the cake in the centre. When the chocolate has cooled, spoon it on top of the cake and spread it carefully and quickly over the top. Chill in the fridge for 15 minutes straight away to prevent the jelly melting. When the chocolate is starting to set and is very thick, use a palette knife to make the lines: quick dip the edge of the knife in the chocolate and lift it straight up quickly. Repeat to make several lines. Then repeat at 90 degrees. Chill in the fridge for at least 5 hours or overnight.

Nutrition Facts : Calories 382kcals, Fat 19.6g (11.7g saturated), Protein 5.3g, Carbohydrate 45.7g (33.4g sugars), Fiber 1.2g

GIANT JAFFA ORANGE CAKE



Giant jaffa orange cake 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

Time 1h40m

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, Fat 49 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 64 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium

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