Jaffa Cake Sponge (Chocolate Orange Cake)
Ingredients
Cake:
- 75g (⅓ cup) butter
- 150g (¾ cup) sugar
- 1 egg (medium)
- 1 teaspoon vanilla extract
- 150g (1 cup + 2 tbsp) gluten free flour blend (see note 1)
- ½ teaspoon baking powder
- 100ml (½ cup less 1 tbsp) milk
Orange Filling:
- 1 large orange
- 2 tbs sugar
Ganache:
- 100g (¾ cup) dark chocolate
- 2 tbs honey
Instructions
Orange Filling:
- Remove the peel from the orange along with any pips or stringy bits/pith.
- Place in a pan with its juice, along with the sugar. Heat on medium until the orange has reduced down and softened (about 30-40 minutes).
- Using a food processor or hand blender, work the orange until it is fairly smooth (it will still have larger bits, but this is okay).
- Set to one side and allow to cool completely. Please note: if you like orange, you can double the ingredients to make more - my measurements are just enough to give the cake a thin covering.
Cake:
- Pre-heat the oven to 160ºC (320ºF). Prepare an 18cm (7") springform tin.
- Using a stand mixer (or by hand) beat the sugar and butter together until light and fluffy.
- Add the egg and vanilla and continue to mix for a minute or two.
- Mix the flour and baking powder together.
- Add to the wet ingredients along with the milk. Gently work in the ingredients until everything is combined.
- Pour into the prepared tin and bake for 30-35 minutes until the top feels slightly bouncy and an inserted skewer comes out clean.
- Let the cake sit for around ten minutes and then remove from the tin. Allow to cool completely.
Ganache:
- Melt the chocolate and honey together in a Bain Marie (double boiler).
Assembly:
- Spread the jam over the top of the cake, then carefully spread the ganache over the top of the jam.
- Allow the chocolate to set before slicing (a knife run under hot water helps for a cleaner slice). Enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
- I used gluten free flour, but you can do a straight swap with either spelt or regular flour.
