Jamie loves Jaffa cakes.
Mcvities don't use fairly traded chocolate so Jamie can't eat them (he has given up eating non fair trade chocolate)
I have been planning to make him this giant Jaffa cake for his birthday for almost a year. It was a challenge, but it turned out pretty well so I thought I would share my recipe.Ingredients:
Orange Madeira cake (adapted from the best of GBBO Lemon and poppyseed Madeira cake):
250g Plain Flour
1 Tsp Baking powder
Pinch of salt
225g unsalted butter
200g Caster sugar
3 large eggs
20 cm round cake tin
Two packs of orange jelly
300g of plain or milk chocolate
Method for the sponge:-
Cream the butter and sugar until soft and fluffy. Add the zest of the orange and beat for 5 minutes.
Gradually beat in the whisked egg, and the the juice of the orange. Gradually fold in the flour with a metal spoon.
Transfer to the tin, and spread evenly, bang the tin on the work top to get rid of any air bubbles then bake in a preheated oven at 170 degrees for an hour or until golden and springy.
For the orange Jelly:
Make up both packs of jelly using only 1pt of water so it sets harder then usual. Leave to set in a round bottomed dish. Getting the jelly out of the mould and on to the cake is the most tricky part of this recipe. I warmed the jelly from beneath by putting it in a hot bath of water then up ended the whole thing straight on to the top of the cake. It didn't end up central on the cake but it did stay.
For the chocolate top:
Melt the chocolate over a saucepan of water, then leave the chocolate to cool to almost room temperature. Spread over the top of the cake and jelly whilst praying the jelly won't melt.
Leave to set and voila you have a Giant Jaffa Cake!
Jamie was very happy with his surprise Giant Jaffa Cake and enjoyed his Birthday cuddles with Fred.