Alive and Cooking

Jaffa Cake

Send to a friend send to a friend! print print recipe


6 eggs
200g caster sugar
Grated zest of 2 oranges
Juice of 4 oranges
500g self raising flour
3-4 long peels of orange zest, finely sliced, place in a bowl with ice-cold water and place into the freezer for about 30 minutes, to allow them to curl up.

Orange jam
200g caster sugar
Zest of 1 orange
Juice of 2 oranges

400g dark cooking chocolate
600ml cream
125g unsalted butter


Place the eggs and sugar into your food mixer and whisk until light and fluffy.
Continue mixing on low speed, whilst adding juice and zest, until combined.

Gradually sprinkle in the flour until all combined.
Pour the mixture into 2 round cake tins, bake in a preheated oven at 180°C for 20-25 minutes.
(Orange Jam) Place all the ingredients into a pan over a gentle heat. Allow to melt down and gently simmer for 20 minutes. Then allow to cool.

(Ganache) Place the ingredients into a saucepan and gently heat. Stir until combined, then remove an allow to cool.

Trim the cooled cakes so that they are flat on top. Smear orange jam syrup on the top of one, then place the other sponge on top.
Smear the ganache over the entire cake. Use a hot spatula to create glossy chocolate look. Sprinkle with curled orange peels.

Jaffa Cake