Thursday, 10 March 2016
Homemade jaffa cakes
Why not try making your own delicious boozy jaffa cakes from scratch? This one's for the adults!
- Preheat the oven to 180°C/Gas 4. Cream together the butter and sugar and whisk in the egg. In a separate bowl, sift together the flour, bicarbonate of soda and salt. Stir the orange zest into the buttermilk in a jug. Whisk a third of the flour mixture into the butter and sugar, then one-third of the orange and buttermilk. Repeat until all the ingredients are fully incorporated. Spoon into a large piping or pastry bag and set aside for 30 minutes.
- Line two baking sheets with baking parchment and pipe 35 x 5cm discs onto them, well spaced to allow for spreading. Bake for 12-15 minutes, until pale golden. Transfer to a wire rack to cool.
- To make the orange filling, put the zest and juice, jam, Cointreau and sugar in a pan and stir over a gentle heat until the jam
melts and the mixture is hot. Take the pan off the heat. Squeeze out as much water from the gelatine leaves as you can and whisk into the hot liquid. Pour the mixture into a 23 x 33cm shallow baking dish lined with clingfilm – it should be about 3mm deep. Leave to cool at room temperature before putting in the fridge to set fully.
- Next, melt the chocolate in a heatproof bowl set over a pan of barely simmering water, then leave it to cool slightly before using so as not to melt the filling.
- To assemble, place the cakes on a wire rack, flat side up. With a 5cm cookie cutter, cut out 35 discs of orange filling and lift onto the cakes with a small palette knife. Spoon chocolate over each cake, smooth their tops with the palette knife and leave to set.
What you need:
- 75g butter, softened
- 85g caster sugar
- 1 egg
- 150g plain flour
- ½ tsp bicarbonate of soda
- Pinch of salt
- Finely grated zest of ½ orange
- 85ml buttermilk
- 300g 60-70% dark chocolate, finely chopped
For the orange filling:
- Finely grated zest of 2½ oranges and
freshly squeezed juice of 3
- 3 tbsp sieved apricot jam
- 3 tbsp Cointreau or other orange liqueur
- 2 tbsp caster sugar
- 4 leaves of gelatine, soaked in cold water
for at least 10 minutes
From Deliciously Chocolatey by Victoria Glass (£16.99, Ryland Peters & Small).