JAFFA-CAKE CAKE, WITH BLOOD ORANGE MARMALADE & CHOCOLATE GANACHE TOPPING

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I saw a lovely post from My Kitchen Witch about homemade Jaffa cakes. I’m partial to a Jaffa cake every now and then, it’s sort of a guilty secret. They’re often on offer in the shops for 99p and I can’t resist them. By the time I’ve eaten five, however, I can’t ignore the dryness of the base, and I suddenly start liking them a lot less. But the homemade Jaffa cakes looked divine, and I was inspired to make something similar the same day.

I went for a cake. A coffee shop that we like used to sell the most amazing almond and orange cake with a chocolate ganache topping that was at least the same thickness as the cake itself. For some inexplicable reason they stopped selling it, but I’ve never forgotten it. This was my chance to try and recreate it! My chocolate ganache is a lot thinner, but it’s still delicious. I spread homemade blood orange marmalade over the cake before pouring it on which incidentally is a great way of using the stuff up, especially since we don’t really eat much bread. This cake only gets better with age, with the marmalade soaking down into the sponge, keeping it moist and fruity. Wonderful.
 

 

Ingredients

For the cake:

75g ground almonds

75g SR flour

100g dark brown soft sugar

3 eggs

50ml rapeseed oil

A dash of almond extract

Zest of 1 orange

Pinch of salt

A grating of nutmeg

 

For the topping:

About 6-8 heaped tbsp. marmalade

100g dark chocolate

150ml double cream

 

 

Method

Preheat the oven to 170°C.

In a medium mixing bowl, sift together the flour, salt and a pinch of nutmeg, then stir through the ground almonds.

Next, put the eggs, oil, orange zest and almond essence into a large bowl.  Using an electric whisk, beat until frothy, then add the sugar and continue to mix until combined.  Add the dry mixture, a little at a time.

Pour in to a greased and lined springform cake tin or silicone cake pan, then bake until done (mine took twenty minutes.)  Remove from the oven and allow to cool in the pan.

Once cooled, you can top with the marmalade.  I sliced a little off the top of the cake before doing this so that the it wouldn’t all end up sliding down the sides.  As my marmalade was straight from the fridge, I loosened it up a little by heating gently on the hob to allow for ease of spreading.  Be generous with the marmalade – it’s surprising how much you can get through to cover a whole cake!

Now you can make the ganache.  Put the cream in a saucepan over a medium heat, and bring almost to the boil.  Then, immediately remove from the heat and throw in the chopped chocolate.  Speedily whisk the mixture until all the pieces of chocolate have melted and you have a smooth, glossy ganache.  Pour over the marmalade-topped cake and use a spatula or palette knife to even out the surface as best you can (my spreading left quite a lot to be desired.)

Chill in the fridge until set, then gently run a knife around the edge of the pan (unless you’re using a springform tin) before carefully releasing the cake.
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16 comments

  1. Wow! Saturday night scrumptiousness by any chance??

    1. Ha! Sadly, it’s actually all been gobbled earlier in the week 😦 😦 😦

      1. Aaahhh….at least you got to enjoy it though 🙂

    1. Thanks Jayanthi 🙂

  2. Oh dear Lord. Karinna this looks and sounds amazing. I saw Debi’s cookie version and thought how brilliant, but this – this takes the, erm, cake!

    1. Thanks Selma. I know you’re a fan of citrus and I think you would love this!

  3. Absolutely fabulous cake. Love the idea of blood orange marmalade and thanks for the mention!

    1. Thank YOU for the idea!

  4. Looks beautiful 🙂

    1. Thanks 🙂

  5. Ooh, I love jaffa cakes. This sounds delish!

  6. Yum! What a great idea to make a full size cake!

    1. Thanks MF 🙂

  7. Looks delicious 🙂

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