Jaffa Cake Cake

Directions

1. Preheat Oven to 170 Convection / 180 Standard / 360F
2. Grease and line an 8 in Spring form round baking tin
3. Mix together the Flour, Xanthan Gum, Baking Powder and sugar with a whisk and then sieve to aerate
4. Whisk the Milk, Oil and Vanilla together in a medium bowl to combine
5. Add the wet mixture to the dry mixture and mix until there are no lumps



6. Pour the cake mix into the tin and smooth until even
7. Place in the oven for 25 minutes , check using a cake tester of cocktail stick in the centre that it comes out clean



8. Leave to cool in the tin for ten minutes and then take out and transfer onto a wire rack to cool
– –

Make the Jelly

9. When your pan is cooled, if you haven’t a second one, dampen it with a piece of kitchen towel



10. Line the pan with cling film as smooth as you can, but I’m not that precise with it 😜🙊, see below



11. Boil the orange Juice in a pan on the hob, slowly as it can bubble over…..that mate again is excellent at sharing her knowledge 😂😂
12. Carefully sprinkle over the agar agar and whisk whilst it gets incorporated



13. Then change to a spatula and stir for 3 minutes whilst it is LIGHTLY boiling, , well just after simmer, you don’t want the volcano effect



14. Do not go any longer than 3 minutes you will get rubber
15. Pour it into the prepared pan and put into the fridge for an hour to set



Make the Shards

16. Melt the 50 g dark chocolate in a bowl in the microwave in 10 second bursts
17. Spread evenly on some parchment paper with an offset spatula or palate knife, or a ruler if you haven’t either





18. Melt the white chocolate and add the orange food gel, just a tiny bit and stir til you get the desired colour
19. Splatter on the dark chocolate and leave to set at room temperature



– –

Construction

20. When the cake is cool and not before an hour, warm the marmalade in the microwave and spread over the top of the cake, you want the top to be the top don’t be flipping it you want the slight dome effect
21. Spring the tin and lift the Jelly out of the the pan





22. Flip the Jelly complete with cling film onto the cake pressing it down so the marmalade acts as a glue



23. Peel of the cling film and make sure that the jelly is central on the cake, push it a little if it isn’t to make it uniform

– –

For the Chocolate Topping

24. Melt the chocolate in a bain marie ( simmering water in a pan with a bowl on the top, make sure the water isn’t touching the bowl ) or carefully in the microwave in 10 second bursts stir regularly
25. Add the coconut oil and stir in
26. Place the cake on a wire rack, with tray underneath to save the mess



27. Leave to cool a little, you don’t want to melt the jelly, and pour over the cake, spreading as you require in an smooth or rustic way….whatever you want
28. Let it set for at least 30 minutes
29. Cut the chocolate ‘bark’ with a sharp knife how you like, I’m not fussy
30. Add to the cake
31. Enjoy
32. Oh cut with a hot knife you get a lovely clean cut