Tipsy Jaffa Cake

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Difficulty
moderate
Serves
12 people
Meal course
Baking
Posted by
Posted on
1 .
For the cake
200 grams
Unsalted butter - softened
200 grams
Caster sugar
1 pinch
Salt
3 medium
Orange - zest
4 medium
Eggs
200 grams
Self-raising flour
2 .
For the glaze
3 medium
Orange - Juice
150 grams
Sugar
2 tbsp
Cointreau
3 .
For the icing
25 ml
Whipping cream
300 grams
Dark chocolate - broken into pieces
1 tbsp
Liquid glucose
4 .
For the filling
1 Jar
Marmalade
Tipsy Jaffa Cake

Be prepared, you need 2 days to make this cake but my God is it worth it!!

  1. Grease and line three 9 inch round cake tins and preheat the oven to 175’C
  2. Cream together the butter, sugar, salt and orange zest in a mixing bowl until pale and fluffy. Slowly add the eggs while continuously beating. Sift in the flour and stir until the batter is just combined.
  3. Divide the mixture evenly between the cake tins and bake for 15-20 minutes. Check to see if the sponges are cooked by testing that they spring back to touch. The top should also be golden brown and the edges coming slightly away at the sides.
  4. While the sponges are baking, prepare the syrup for soaking by placing the orange juice and sugar in a saucepan and bringing to the boil. Simmer until all the sugar has dissolved, set aside to cool slightly and then stir in the Cointreau.
  5. Once the sponges are baked, leave them to rest for ten minutes and then using a pastry brush, soak the tops of the sponges with the syrup.
  6. Once just warm, remove the cakes from the tins and leave on a wire rack until cooled completely. Once cool, wrap the sponges in cling film and leave them to rest overnight at room temperature.
  7. To make the ganache, place the cream in a saucepan and bring to a simmer. Place the chocolate in a bowl and pour over the hot cream. Gently stir until the chocolate has melted. Add the glucose and leave to set into a butter-like consistency.
  8. To assemble the cake, trim and sandwich the three sponges together with the marmalade between each layer. Spread the ganache evenly over the sides and top of the cake with a palette knife. I shall leave the decorations up to you but I simply used some sugared oranges and lemons.

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