Jaffa cakes are (according to Wikipedia):
'... biscuit sized cakes introduced by McVitie and Price in the UK in 1927 and named after Jaffa oranges. The most common Jaffa cakes are circular, 2 and a half inches (64 mm) in diameter and have three layers: a Genoise sponge base, a layer of orange flavoured jelly and a coating of chocolate.'
In our house they never last long. My sister can eat a whole package of 16 Jaffas in a day and that all by herself. It's a wonderful flavour combination of course: orange and chocolate just go together very well.
I decided to make Jaffa cake. Not the regular prepackaged Jaffa cakes but one real cake with an orange jam filling and a chocolate coating. The flavours are there but it's more of a filling dessert than the thin Jaffas. I bet only one piece is needed instead op 16 to still the craving :p
For the cake, I made sort of a pound cake with Greek yoghurt. It would be great in a bundt pan but as I don't have one myself at the moment, I made it with a regular rectangular cake pan. Feel free to use whatever you want.
In my batter, I forgot to put salt. It didn't make it less good but it's better to add salt. Salt is an enhancer of anything sweet.
I also put a little orange zest to the batter which is totally optional as well.
The cake turned out very good. The cake is moist in the middle and the chocolate covers the crusty outer layer.
Ingredients for 10 slices:
- 280 grams plain flour (or 230 grams flour and 50 grams (1 package) of instant vanilla pudding powder like I did)
- 1 package of baking powder
- 1/4 teaspoon salt
- 300 grams sugar
- 225 grams butter
- 3 large eggs
- 150 grams Greek yogurt
- optional: orange zest (half a teaspoon is sufficient)
- 100 grams orange marmelade
- 150-200 grams plain chocolate
Preheat the oven to 180°C.
Butter and flour a cake pan (bundt pan or rectangular shaped pan works best).
Mix the flour (and the pudding powder), the salt and the baking powder together.
Cream the butter and the sugar until light and fluffy by hand or using a mixer.
Beat in the eggs one after the other. When incorporated, add in the yoghurt. Mix very well.
Beat in the flour mixture gradually. Don't over mix but make sure all the ingredients are well combined.
Spread a little more than half the batter in the cake pan. Make sure the layer is evened out.
Spread the marmelade on top of the batter, making sure the marmelade doesn't touch the sides of the pan because otherwise it'll be a sticky business to get the cake out of the pan after baking.
Cover the marmelade layer with the rest of the batter. It's easier if you first fill the edges around the marmelade layer and then cover the top.
Put the cake in the oven for about 1 hour or until risen, golden brown and the top springs back when lightly touched.
Take out of the oven, let cool completely and take out of the pan.
Melt the chocolate and spread it over the cake on all sides.
You can use a brush to make this easier.
Let the chocolate layer dry and serve.
P.S.: Note that I didn't wait for the chocolate to set ... the result a slightly less appealing (read: messy) piece of cake but as we like to say 'looks are deceiving, it's the inside (the taste) that counts!' :)