Bye bye November! Hello December – which means Christmas isn’t just around the corner anymore; it’s literally on the block. Maybe you’re ready for it, or maybe you’d prefer to just shut the curtains and pretend you’re not at home. I might not be anywhere near ready (I say I’m going to be more organised every year and every year I fail), but I’m definitely ready for the food. Am I ever not ready for food? 😉
I haven’t baked a cake in a while and seeing as it’s the first of December tomorrow I fancied making something a little bit festive. So, I decided to make a giant Jaffa Cake. It’s a plain sponge threaded with orange jelly (which makes the cake really moist) and decorated with candied oranges and chocolate. Yum!
Jaffa Cake Cake
- 3 Large Eggs
- 100g Caster Sugar
- 200g Butter
- 100g Self Raising Flour
- 1 Tsp Baking Powder
- 1 Pack of Orange-flavoured jelly
- 100g Chocolate
- 25g Hazelnuts
For the candied Oranges:
- 2 Oranges cut into slices
- 200g caster sugar
- 200ml water
- Grease a 20cm cake tin and set your oven to 180°.
- In a large bowl, cream together the butter and caster sugar. Stir in the eggs, then fold in the flour and baking powder.
- Pour the batter into the cake tin and bake for 30 minutes (or until an inserted skewer comes out clean). Put to the side and allow to cool.
- While the cake’s cooling, get started on making your candied orange slices. First, cut your oranges into slices that are about half a centimetre thick. Bring a deep saucepan of water to the boil and soak the orange slices for 3 minutes until the peel is soft. Have a bowl of cold water ready, and drop the slices in there to cool. Heat up a saucepan with the sugar and water – don’t be tempted to stir, leave it until the sugar all dissolves and then add the blood orange slices. Let them simmer in the sugar water for 30 minutes, making sure you soak both sides, then put them on a sheet of baking paper and leave to cool.
- Next, use a skewer to poke holes in the cake (make sure you leave a gap in the centre and try not to poke all the way through to the base otherwise you’ll get a soggy bottom!). Mix up your orange jelly as per the instructions on the pack and then slowly pour the mixture over the cake, concentrating on the holes you made. Pop the cake in the fridge for a couple of hours for the jelly to set.
- Decorate the surface of the cake with the candied oranges, melted chocolate and hazelnuts (add a little orange zest if you want a little more zing!). 🙂
Have a lovely weekend! ♡