This is a good one! You want to make this... it's amazing! I've got this friend who adores Jaffa Cakes... I made this cake with him in mind and I'll definitely be baking one specially for him.
For the cake:
Start by placing the oranges into a large saucepan. Cover with water & bring to the boil. Once boiling, reduce heat and allow to simmer for 2 hours.
Once you have boiled the oranges, drain the water and allow them to cool. I chopped them into chunks as they'll cook a lot faster than the whole oranges.
Preheat oven to 170d (fan). Line a 9 inch cake tin with greaseproof paper.
When the oranges are fully cooled, using a stick blender/food processor, purée the oranges until smooth & set aside.
In a separate bowl, whisk the eggs, vanilla & honey together until pale & frothy.
Next fold in the cooled orange purée slowly.
Finally add the ground almonds & baking powder. Stir gently until just combined.
Pour the mixture into prepared tin & bake in preheated oven for 1 hour. (Ground almonds can burn quite easily as it cooks so if you find the top of the cake is browning too quickly, place a sheet of tin foil over the top of the cake to protect it.)
You can check to make sure the cake is baked by sliding a skewer into the centre.... if it comes out with no cake batter on it, then it's ready. If not, place it back in the oven for another couple of minutes... different ovens vary so just use 1 hour as a guide :)
Allow the cake to cool & firm up in the tin for 5 minutes. You can then remove it and allow to cool on a wire rack.
For the Jaffa topping:
Line an 8" round tin with cling film.
Mix the first 5 ingredients together and heat to just before boiling point.
Remove approx 150ml of the hot liquid and place in a separate shallow bowl.
Sprinkle the 2 sachets of gelatin over the hot liquid & set aside to dissolve for 5 minutes. Once fully dissolved, stir gently to ensure there are no lumps remaining.
Pour the gelatin mixture back into the remaining liquid gradually, whisking constantly to prevent the gelatin forming lumps or strings in the mixture.
Once fully combined, pour into the prepared tin & place in the fridge until set.
- 125g dark chocolate (minimum 81% cocoa solids)
I sliced the cake in half horizontally & iced with my Chocolate Sweet Potato icing .
This is totally optional (and probably a little OTT!). The cake would be amazing even if you just follow the next couple of steps..
Simply invert the Jaffa jelly disc onto the centre of the cake.
Melt 125g dark chocolate and spread evenly over the top of the jelly.
Don't worry about the chocolate flowing down the sides of the cake...
Allow the chocolate to set before serving. Store this cake in the fridge.