Is it a cake or is it a biscuit? HMRC (who no-one can argue with!) agree it’s a cake. Quite right too! And a lovely one at that. But a giant one? It’s amazing and a great dessert centre for a family meal. Here’s my version of a recipe from Delicious Magazine.
You will need:
- 1 packet of orange jelly (135g cubes)
- 200g unsalted butter, softened – plus another 25g for the chocolate topping
- 200g golden caster sugar
- 3 eggs, beaten
- 200g self-raising flour
- Half teaspoon baking powder
- Zest of one orange plus a squeeze of the juice
- 100g dark chocolate
- 100g milk chocolate
Make the jelly the day before. Line a 22cm or 23cm round cake tin with cellophane. Mix the jelly cubes in 300ml of boiling water until dissolved and top up with another 100ml of cold water. Pour into the tin and move to the fridge to set fully overnight.
Grease a 30cm loose-bottom cake tin and line the base with a circle of baking paper. Pre-heat the oven to 180 degrees.
Mix the butter and sugar in a bowl with an electric whisk until really pale. Gradually add the eggs and continue whisking until well combined.
Sift in the flour and baking powder, add the orange juice and zest and combine carefully with a wooden spoon. Tip the mixture into the cake tin, level out and bake for 20-25 minutes, until you can stick a skewer in the cake and it comes out clean.
Remove from the tin and with the baking paper still intact, cool on a wire rack.
Gently melt the remaining butter and the chocolate in a bowl over a saucepan with simmering water inside. Put to one side to cool for a couple of minutes.
Put the sponge on a large round plate, removing the paper. Carefully pull the jelly out of its tin using the sides of the cellophane. Place on top of the sponge and gradually roll the cellophane underneath the jelly so it is removed. Nudge the jelly away from the edges of the sponge if it has moved.
Pour the chocolate over the jelly and cake, using the back of a spoon to smooth and distribute over the top and down the sides. Using the blunt side of a knife, create the ‘criss cross’ pattern from a normal jaffa cake on top. Transfer to the fridge to cool and set. Enjoy after around 15 minutes.