Giant Jaffa Orange Cake

Name: Giant Jaffa Orange Cake
Prep time: 35 min
Cook time: 1 h 5 min
Total time: 1 h 40 min
Yield: Cuts into 10 slices
Cuisine: british
Ingredients: 250g pack butter softened, plus extra for greasing; 300g golden caster sugar; 4 large eggs; 100g full-fat natural yogurt; 300g plain flour; 2 tsp baking powder; zest 4 large orange (use the oranges below); juice 5 large oranges (about 500ml), save the zest of 1 orange to finish; 100g golden caster sugar; 6 gelatine leaves; 300ml pot double cream; 200g milk chocolate finely chopped; 100g dark chocolate finely chopped; 2 tbsp apricot jam; zest 1 orange

4.25 (32)

⏱ 100 mins 🍽 Cuts into 10 slices 🌶 british ✅ More effort 🏷 Afternoon tea

This spectacular cake elevates the classic chocolate orange pairing. A moist orange sponge encases a vibrant homemade orange jelly, all finished with a luxurious milk and dark chocolate ganache. The dessert is assembled with an apricot jam glaze and decorated with fresh orange zest. It yields 10 generous slices and requires about 100 minutes of active preparation and baking time, plus chilling for the jelly.

Ingredients

250g pack butter softened, plus extra for greasing
300g golden caster sugar
4 large eggs
100g full-fat natural yogurt
300g plain flour
2 tsp baking powder
zest 4 large orange (use the oranges below)
juice 5 large oranges (about 500ml), save the zest of 1 orange to finish
100g golden caster sugar
6 gelatine leaves
300ml pot double cream
200g milk chocolate finely chopped
100g dark chocolate finely chopped
2 tbsp apricot jam
zest 1 orange

Method

Begin by preparing the jelly. Lightly butter a 20cm round cake tin and line it with cling film. You may use the 23cm tin for baking later, but you will need to make the jelly a day in advance to remove it. Zest four oranges and reserve the zest for the cake batter. Place the orange juice and 100g golden caster sugar in a saucepan and warm gently to dissolve the sugar. Soak the 6 gelatine leaves in cold water for a few minutes until softened. Squeeze out excess water from the gelatine, add it to the warm juice, and stir until fully dissolved. Transfer the mixture to the lined tin and refrigerate for at least 4 hrs or overnight.
Preheat the oven to 160C/140C fan/gas 3. Line a 23cm round cake tin with baking parchment. Place all the cake ingredients, including the reserved orange zest, into a large bowl. Use an electric hand whisk to mix until you have a smooth batter. Spoon this into the prepared tin and level the top. Bake on the middle oven shelf for 55 mins, or until a skewer inserted comes out clean. Allow the cake to cool in its tin for 15 mins before turning it out onto a wire rack to cool fully.
Next, prepare the ganache. Warm the 300ml double cream in a small saucepan. Place the 200g milk chocolate and 100g dark chocolate, both finely chopped, into a bowl. Pour the hot cream over the chocolate and leave it for 10 mins. Mix thoroughly to create a smooth sauce. Let it stand at room temperature to cool and thicken slightly. You can chill it to speed up the process, but watch it closely as it will set fast.
For assembly, place the cooled cake on a stand and level the top if needed. Briefly heat the 2 tbsp apricot jam until runny. Brush this over the cake's surface. Unmould the set orange jelly and place it on top of the cake. Using a palette knife, spread the thickened chocolate ganache over the jelly, allowing some to drip down the sides. Finish with the zest of 1 orange. Serve immediately or within 24 hours.

Nutrition (per serving)

Calories822 kcal

Fat49 g

Saturates29 g

Carbs85 g

Sugars64 g

Fibre2 g

Protein10 g

Sodium320 mg

Recipe details

Skill levelMore effort

CategoryAfternoon tea

Cuisinebritish