Giant jaffa orange cake

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

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

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