Grabbing life by the kettlebells...: Jaffa Cake Cake...

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.

It's basically a giant Jaffa Cake.... moist orange cake, topped with orange jelly and chocolate.... perfect if you're looking for a cake to bake for friends. It's a bit WOW, and they'll never believe that it's not loaded with sugar... best of all... it's really simple to make!

For the cake:

2 large oranges
6 eggs
5 tbsp raw organic honey
2 tsp vanilla extract
275g ground almonds
2 tsp gluten free baking powder

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:

juice of 3 large oranges
1 tbsp orange zest
1 tsp vanilla extract
1 tbsp Irish honey
100ml water
2 sachets of powdered gelatin (12g sachet x 2)

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.