Ginormous Jaffa Cake Cake

Until I moved to the UK I had never heard of Jaffa Cakes.

I can’t recall the exact moment I tried a jaffa cake for the first time, but I do remember thinking they were a bit odd.

The thing was I couldn't quiet decide what it was.

We, us humans, like things to be defined. We feel safer when things make sense or fit into a category. That way we can say we understand it because it fits into something we already know.

Jaffa cakes didn't really make sense to me and I wasn't sure I liked them or not. Even though I have a love of orange and chocolate. 

Then there was a new tax on chocolate covered biscuits. Which then began the whole debate on if a jaffa cake was in fact a cake or was it a biscuit.

Finally we would know where the jaffa cake stood and by knowing that we could sleep better at night.

It was decided they were more cake like and therefore wouldn't be taxed. They proved their point by making a large jaffa cake and I would like to think it was a bit like this one.


Ginormous Jaffa Cake Cake

orange jelly

juice of 4 large oranges
100g golden caster sugar
6 gelatine leaves

Line a 8in/20cm round cake tin with clingfilm. Before juicing the oranges, zest them and save it for cake below. Once zested juice the oranges and place in a saucepan with the sugar. Gently stir to dissolve. While that’s doing that, place the gelatine leaves into cold water to soften. Once soft, squeeze any excess water out before placing in the warm orange juice/sugar mixture. Gently stir until the gelatine is completely melted, then pour into prepared pan and set for 4 hours or more in the fridge.

cake cake:

250g unsalted butter, room temperature, cubed
300g golden caster sugar
4 large eggs
100g full fat natural yogurt
300g plain flour
2 tsp baking powder
zest of 4 large oranges

Line a 10in/23cm round cake tin with greaseproof paper and grease with a little butter. Place all the ingredients into a large bowl or the bowl of a freestanding mixture and beat until everything is combined. Pour into the prepared pan and bake for 55 minutes or until springy to the touch and a skewer test comes out clean. Leave to cool in the tin until the tin is cool enough to handle. Finish cooling completely before placing the jelly circle in the middle of the cake.

chocolate ganache

284ml double cream
150g milk chocolate, broken up
150g dark chocolate, broken up

Place all the ingredients above in a heat proof bowl and set on top of a simmering pan of water. Once the chocolate starts to melt gently whisk in the middle of the bowl in tiny circles. It just slowly mixes the chocolate and the cream and it always gives a smooth silky ganche. Cool slightly before pouring on top of the jelly topped cake.




notes: For further information the jaffa cake tax decision look here and/or here. Recipe is adapted from BBC Bakes & Cakes Magazine Spring 2014 edition 

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