Jaffa Cakes

I heard about this recipe from a friend, she made a video tutorial on how to make them. Click here to see it.
These are amazing! I thought shop-bought Jaffa Cakes were good, but these are better.  The dark chocolate compliments the zesty orange filling so nicely. They take a while to make, but it's worth it.

Ingredients

• 2 eggs
• 50g/2oz caster sugar
• 50g/2oz plain flour, sieved
• 1x135g packet of orange jelly, chopped
• 1tblsp orange marmalade
• 125ml boiling water
• 200g/7oz dark chocolate

Method
1) Make the jelly first. To do this, chop up the packet of jelly into cubes and put in a medium-sized bowl with the marmalade. Then, add the boiling water. Stir until the jelly dissolves.
2) Line a shallow baking tray with cling-film and pour the dissolved jelly into it. Put in the fridge to set overnight.
3) The next day, when the jelly has set, prepare a bain-marie (fill a pot half-way with water and place a small bowl on top) on the stove, on a low heat so that the water starts to simmer. Pre-heat the oven to 180°C.

Photograph source: afoodieabroad.blogspot.co.uk

3) The recipe says that when the water is simmering to add the eggs and sugar to the bowl on top and whisk until it light and creamy. However, when I did this the egg started to cook. So, I took the bowl off the stove and then whisked  it until combined. Then, I heated the mixture -back in the pot- until it became creamy.

4) Take this off the stove and sift in the flour. Do not mix in the flour, but fold it in.

5) Grease a cupcake tray and fill each section half-way with the batter. Put in the oven and cook for 8-10 minutes.

6) While that's in the oven, break the chocolate into blocks and use the bain-marie (wash it first!) at a low temperature to slowly melt it. Also, take the jelly out of the fridge and the cling-film.

7) When the cakes are out of the oven and cooled, cut circles out of the jelly with a cookie cutter (make sure the circle fits each cake!). Place a circle onto each cake.

8) When that's done, cover each cake with the melted chocolate and put in the fridge to set.

These are very rich and very orangey, so if you find normal Jaffa Cakes too much I wouldn't recommend these. However if you love a good tasty, zingy treat please try these! 4/5

Happy Baking

Plan for the 30th

Click here to see the recipe
On the 30th of July Tarryn will be making Jaffa Cakes! I am excited to make these because the results actually look better than the original.

Clementine Cake

This cake is similar to other fruity/vegetable cakes like carrot and banana, but is still totally different at the same time.  There is a subtle hint of clementine among the moist, soft texture.  Not too strong, not too subtle.  If you like banana cake, I strongly recommend this!

Ingredients

1. 1 1/2 cups flour 
2. 1/2 teaspoon baking powder 
3. 1/4 teaspoon baking soda 
4. 1/4 teaspoon salt 
5. 2 eggs, room temperature 
6. 1 1/4 cups sugar 
7. 3/4 cup olive oil 
8. 4 clementines (zest, juice, and pulp)

Method
1) Preheat the oven to 190°C and line a 9" x 5" loaf pan with baking paper.
 2) Zest the clementines into a large bowl, as you will need to add ingredients to this further on.  Try not to get the pith (the white part) in the zest, as this can be bitter.  Then, add the sugar.
3) Peel the remaining skin off the clementines and process them so that they make 1 cup of pulpy juice, put this to one side.

4) Add the eggs and oil into the sugar-zest mixture.  Whisk together to make a light, runny mixture.
5) Add the juice to the mixture.
6) In another bowl, combine the flour, salt, baking powder and baking soda.  Gradually combine this with the wet ingredients.
7) Pour into the loaf pan and cook in the center of the oven for about 50 minutes.

I LOVE this cake! It has a perfect consistency and taste amazing.  5/5.
(credit to: http://www.youngidealisticbaker.com)

Happy Baking!