Sunday, 20 December 2015

Jaffa Loaf

A Jaffa cake is an English cake styled as a biscuit, with a sponge bottom, orange middle and a chocolate topping, they are very popular amongst the British population.
So I decided to create a large cake based off the popular biscuit-cake. Using fresh oranges and a few other secret ingredients, this cake will blow people's minds. 
(Serves 8-10)

Ingredients

  • 200g  Self Raising Flour 
  • 140g Butter
  • 100g Brown Sugar
  • 50g Caster sugar
  • 3 Eggs
  • 1 Large orange - juice and zest
  • 1 Large orange - juice 
Topping
  • 5 Teaspoons of marmalade
  • 50g-75g Dark chocolate (melted)
  • Orange peel

 Directions

  1. Preheat the Oven to 180 Celsius/350 Fahrenheit.
  2. Cream the butter and sugar together, then slowly add the eggs one by one.(Mixing in between).
  3. Cut the orange in half, grate the skin of one of the halves and stir into the mixture.
  4. Then squeeze the juice from this half into the mixture. Be careful of the orange pips falling in as well. 
  5. Using the centre of a zester create the thick strips of peel using with the skin of the other half of the orange for the topping. (set this aside)
  6. Then squeeze this half also into the mixture and stir.
  7. Sift and then fold in the flour using a sifter and a spatula.
  8. Spoon the mixture into your greased baked loaf tin, level the surface.
  9. Bake for up to 30 minutes but I recommend you check its appearance every 5 minutes after 15 minutes.
  10. When baked it should be risen and golden brown with a crack running through the top.
  11. When the cake has been taken out of the oven & whilst it is still slightly warm, squeeze the other orange onto the cake, this creates the moist drizzle effect.
  12. After the cake has cooled, take out of the tin and spread the marmalade over the top of the cake.
  13. Finally melt the dark chocolate in a dish over a saucepan and pour over the cake and place in the fridge to set for 5-10 mins. 

Notes 

Chocolate - Fair trade dark chocolate with a high cocoa percentage, I used the co-operatives 85% cocoa fair trade dark chocolate and was highly impressed.
To melt it use the old fashioned melting technique with a dish above a saucepan of boiling water.Break the chocolate into pieces and add a splash of milk to the chocolate, continuously stir until all the lumps have vanished.
Marmalade - a fine cut marmalade is always better for the topping on a cake otherwise the rind is far too thick and spoils the soft texture. You want the marmalade to be subtle not overpowering.

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