With so many recipes on here for savour things it would be easy to think that's all I cook. However, I do enjoy baking and experimenting with baking. This is one of my most recent and inspired by Jaffa cakes, I know they're biscuits!
There are three stages, the sponge, the jelly and the ganache. The jelly is the bit that really gives it that kick with all the sweatness. Although I used gelatine, I occasionally use and Agar Agar is my favourite as it stays jelly up while it warms up (great cheat for a nice thick gravy for pies).
Sponge
Ingredients
- 4 eggs (weighed after cracking)
- Caster sugar same weight as eggs
- Self raising flour, same weight as eggs less 50g
- Chocolate drink powder, not the one with milk in, 50g
- 1 tsp baking powder
- Unsealed butter at room temperature, same weight as eggs
Directions
- Heat oven to gas 4 or 180c
- Whisk the butter and sugar together until the sugar is dissolved and the colour is a very pale white/yellow. This takes about 4 minutes.
- On a slow whisk speed, add 1 whole egg at a time, speed up the whisk to max only once the egg is fully incorporated into the butter/ sugar mix. Repeat with all the eggs.
- Put the whisk away! Get a good flat spatula or a wide wooden spoon.
- In a sieve add the four, chocolate powder an baking powder, and gently tap the sieve until all the ingredients sit on top of the batter mix.
- Gently fold in all the flour until its completely mixed, be gentle forget you we're ever a marine and think navy!
- Pour into two lined and greased 8 inch round cake tins, and place into the oven for twenty minutes.
- Check with a skewer to make sure that its cooked, leave in four a couple of minutes linger, but no longer than 25 minutes.
- Set aside to cool for a few minutes before turning out onto a wire rack and leaving to fully cool.
Orang jelly, this can be made the night before.
Ingredients
- 300ml good quality jaffa orange juice
- Four mandarins, segmented.
- 3tbs castor sugar
- Four sheets of gelatine.
Directions
- Place the gelatine sheets in a small container and cover with cold water
- Line the cake tins with cling film.
- Place the orange juice an sugar in the pan and slowly bring to a hot temperature, do not boil. Just enough to resolve the sugar
- Peal the mandarins and divide all the segments, if you can use a very sharpe knife and remove the segment skins. Set aside the peal for the ganache.
- Once the orange juice is hot enough and the gelatine is soft and gooey, take the juice off the heat and add the gelatine. Stir until they are fully dissolved.
- Add in the mandarin segments and pour into the lined cake tines, allow to cool and put in the fridge to turn into a jelly.
Milk Chocolate Ganache
Ingredients
- 200g of a good quality milk chocolate
- 120 ml of fresh double cream
- Mandarin or orange peel.
Direction
- Warm the cream and orang peel in a sauce pan to just under boiling temp.
- Put the broken down or grated chocolate into a metal bowl, make sure it's clean and not greasy
- Once the cream is hot enough, pour it through a sieve over the chocolate.
- Use a metal spoon to mix the chocolate an cream together until they are fully mixed.
- Set aside to cool (not in the fridge as you need it slightly runny to spread)
Brining it together
- Place one side of the chocolate sponge on a flat, clean chopping board
- Carefully remove the jelly and place on the cake
- Put the ganache into a piping bag and cover the orange jelly
- Place the other cake sponge on top
- Carefully move it to a serving platter and cover the top with a sprinkle of chocolate powder.
- Cut and serve with some fresh cream and strawberries.
Enjoy
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