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.
For the cake:
75g ground almonds
75g SR flour
100g dark brown soft sugar
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
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.)