Gi­ant jaffa orange cake

Easy Cook - - WEEKEND BAKING -

The zing of orange and the rich­ness of choco­late ganache make an ir­re­sistible com­bi­na­tion.

Cuts into 10 slices Prep 35 mins, plus set­ting and cool­ing Cook 1 hr 5 mins sponge only

250g pack but­ter, soft­ened, plus

ex­tra for the tin 300g golden caster su­gar 4 large eggs 100g full-fat nat­u­ral yo­gurt 300g plain flour 2 tsp baking pow­der zest 4 large or­anges (from the or­anges be­low) FOR THE ORANGE JELLY juice 5 large or­anges (about 500ml, save

the zest of 1 orange to fin­ish) 100g golden caster su­gar 6 gela­tine leaves FOR THE CHOCOL ATE GANACHE 300ml pot dou­ble cream 200g milk choco­late, finely chopped 100g dark choco­late, finely chopped TO FIN­ISH 2 tbsp apri­cot jam zest 1 orange

1 First make the jelly. But­ter 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 pan 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, add to the warm orange juice and stir un­til the gela­tine has dis­solved. Pour the liq­uid into the lined cake tin and chill for at least 4 hrs or prefer­ably overnight. 2 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. 3 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, but keep an eye on it, as it will set quickly). 4 To as­sem­ble, place the cake on a cake stand and trim the top to give 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 jelly, let­ting it drib­ble down the sides of the cake a lit­tle. Top with the re­main­ing zest. Serve straight­away or within 24 hrs. PER SLICE 822 kcals, fat 49g, sat­u­rates 29g, carbs 85g, sug­ars 64g, fi­bre 2g, pro­tein 10g, salt 0.8g

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