Giant jaffa orange cake

Giant jaffa orange cake

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(21 ratings)

Prep: 35 mins Cook: 1 hr, 5 mins plus setting and cooling

More effort

Cuts into 10 slices
Give the classic flavour combo of chocolate orange even more wow factor in this cake with zingy jelly and luxurious chocolate ganache

Nutrition and extra info

  • sponge only

Nutrition: per slice

  • kcal822
  • fat49g
  • saturates29g
  • carbs85g
  • sugars64g
  • fibre2g
  • protein10g
  • salt0.8g
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Ingredients

  • 250g pack butter, softened, plus extra for greasing
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 300g golden caster sugar
  • 4 large eggs
  • 100g full-fat natural yogurt
  • 300g plain flour
  • 2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • zest 4 large orange (use the oranges below)
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

For the orange jelly

  • juice 5 large oranges (about 500ml), save the zest of 1 orange to finish
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 100g golden caster sugar
  • 6 gelatine leaves

For the chocolate ganache

  • 300ml pot double cream
  • 200g milk chocolate, finely chopped
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

  • 100g dark chocolate, finely chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

To finish

  • 2 tbsp apricot jam
  • zest 1 orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

Method

  1. First make the jelly. Grease 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 saucepan 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 and add to the warm orange juice, 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 to speed this up, but keep an eye on it, as it will set quickly).

  4. To assemble the cake, place it on a cake stand and trim the top to give you 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 orange jelly, letting it dribble down the sides of the cake a little. Serve straight away or within 24 hours.

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Comments, questions and tips

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rachelejohnson
8th Oct, 2013
Well just had a go at this gorgeous looking cake and it completely bombed! The jelly I had made was difficult to get in the cake in the first place but with perseverance I managed it with only a small tear to the centre. I then delicately and slowly pored the chocolate and it ate into the split, destroyed the jelly which ended up sliding off and in a pool on the plate! Acre ally disappointed think it should not be classed as moderately easy, more like very time consuming and costly. Pack of Jaffas now owed to my office who were quite excited by this cake prospect!
satans_lil_sister's picture
satans_lil_sister
5th Oct, 2013
As previous posters have mentioned, the ganache doesn't stick to the jelly (I used only half the amount of cream stated). Also, the jelly did not set the first time (though I've jellied fresh-squeezed orange juice many times before and this recipe calls for more gelatin than I'd usually use for the amount of juice). It looked quite good initially, but after walking to work with it the next morning, the jelly had melted slightly and oozed though the ganache. Not the prettiest sight! It wasn't easy to cut either (keep it in the fridge and the ganache hardens too much, keep it out and the jelly melts!). Tasted good though!
markashworth
4th Oct, 2013
Not a brilliant success, I read the other comments and made the ganache with 200ml cream rather than 300ml, but it was still a bit thin and there was still a reaction between the chocolate and the jelly. I used marmalade instead of apricot jam for the 'glue', only because that was all I had. The jelly slides off the cake very easily, and I wonder whether the jam is needed at all...
imicola
3rd Oct, 2013
2.05
Total disaster - I have no idea how on earth it could wait 24 hours to be eaten. It looked amazing just after assembly, so at first I thought it was pretty awesome. I then had to transport it by car, and within 2 minutes of careful driving, the jelly had slid off the top and broken up. By the time I arrived, all the chocolate had somehow dissolved - I agree with the other comment which said the chocolate is too runny. I think it needed a really firm chocolate to hold the jelly in place and to prevent it from reacting with the moisture in the jelly layer. It now looks pretty horrible :-( I'm not sure anyone will want to eat it. Very disappointing, as usually Good Food recipes come out perfectly, especially the cakes.
sophiezest
23rd Sep, 2013
Husband made this for my birthday. Excellent cake! The combination of light sponge, very zingy jelly, and rich ganache was great. We used Vege Gel to avoid the gelatine.
sdutt0105
19th Sep, 2013
Was very pleased with how cake turned out. Sponge was lovely and light, jelly was a bit tricky to turn out but very tasty and the ganache worked out fine. All in all, a delicious cake which went down well with my daughter and her friends at her birthday party. Cake is pretty rich and substantial, so found that cake could be cut into lots more than 10 slices.
fetchmypony
18th Sep, 2013
started out well then went disastrously wrong, jelly was delicate so it broke whilst being turned out and then was sliding off the cake because the jam had made it all slippy, then the ganache was like water. To be honest you'd need to see my photo of it to believe the state of it. A lovely idea but OMG
debs66
12th Sep, 2013
Cake and jelly were fantastic and turned out really well, however I was disappointed with the consistency of the ganache which was far too runny. I'd probably use far less of the cream next time. Other than that, it was demolished in no time!

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