Jaffa Cake Sponge (Chocolate Orange Cake)
Ingredients
Cake:
- 75g (⅓ cup) butter
- 150g (¾ cup) sugar
- 1 egg
- 150g (1 cup + 2 tbsp) gluten free flour blend (see note 1)
- ½ teaspoon baking powder
- ½ teaspoon vanilla sugar
- 100ml (½ cup less 1 tbsp) milk
Orange Filling:
- 1 large orange
- 2 tablespoons sugar
Ganache:
- 100g (¾ cup) dark chocolate
- 2 tablespoons honey
Instructions
Orange Filling:
- Remove the peel from the orange along with any pips or stringy bits/pith.
- Place in a pan with its juice, along with the sugar. Heat on medium until the orange has reduced down and softened (about 30-40 minutes).
- Using a food processor or hand blender, work the orange until it is fairly smooth (it will still have larger bits, but this is okay).
- Set to one side and allow to cool completely. Please note: if you like orange, you can double the ingredients to make more - my measurements are just enough to give the cake a thin covering.
Cake:
- Pre-heat the oven to 160ºC (320ºF). Prepare a 6 inch springform tin.
- Using a food processor (or by hand) beat the sugar and butter together until it is light and fluffy. Add the egg.
- Mix the flour, baking powder and vanilla sugar together. Add to the wet ingredients along with the milk. Work in the ingredients until everything is combined.
- Pour into the prepared tin and bake for 30-35 minutes until the top feels slightly bouncy and an inserted skewer comes out clean. Let the cake sit for around ten minutes and then remove from the tin. Allow to cool completely.
Ganache:
- Melt the chocolate and honey together in a Bain Marie (double boiler).
Assembly:
- Spread the jam over the top of the cake, then carefully spread the ganache over the top of the jam. Allow the chocolate to set before slicing (a knife run under hot water helps for a cleaner slice). Enjoy!
Notes
- I used gluten free flour, but you can do a straight swap with either spelt or regular flour.