Ingredients
Jaffa cake base
- 200 g caster sugar
- rind of 1 orange
- 200 g Butter, chopped, room temperature
- 4 eggs
- 200 g SR flour
- 1 tsp baking powder, ** SEE NOTE** leave out if using a smaller pan
- 2 tablespoons Milk
Jelly filling
- 2 x 85 g orange jelly
- 100 g Boiling water
- 2 drops Orange Oil, *see note below*
Chocolate Ganache (Taken from the BCB p76)
- 100 g dark chocolate, broken into pieces
- 80 g cream
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat the oven to 180°C.
Grease and line a 20-23cm springform pan.
Mill the orange rind and sugar 10secs/sp9, or until fine. Scrape.
Add the butter 30secs/sp4. Scrape and repeat.
Add the eggs through the MC hole, 1 at a time 1min/sp4 or until all combined. Don't worry if the mixture curdles.
Add the remaining ingredients 1minute/sp4/ Scrape and combine again 20secs/sp4.
Bake 45-60 mins or until cooked when tested. This will depend on the size of the pan you use.
Leave in the pan to cool. If your cake has risen to a high dome, you may want to temporarily remove it (once cooled) from the pan and cut a level slice off. Replace the cake into the pan. (Don't worry...you can ice this leftover piece and have a whole new cake...!
Carefully remove the set jelly circle from the pan and place on the flat side of the cake. It will be very sticky but firm.
Carefully spoon the slightly cooled ganache over the top of the cake.
Place into the fridge to set before removing from the pan to serve. - Prepare a smaller pan for the jelly.
I used a small springform with the base lined with baking paper.
Lightly spray the sides of the pan with non-stick spray.
Combine all the ingredients 3mins/100°C/sp3, or until the sugar and gelatine has fully dissolved.
Pour the mixture into a prepared pan and place on a plate (it may leak a little, but not much)
Set in the fridge for about 2 hours or until fully set.
Unmould by running a hot knife around the edges and then opening the sides of the springform. - Grate chocolate 10secs/sp8. Scrape.
Add the cream 2mins/50°C/sp3.
Important: Allow the mixture to cool slightly before spreading over the cake.
How to: Base
Jelly filling
Gananche
Tip
** Use the baking powder if you are using the larger size pan.It will give it enough lift to be the right height. If you go for a smaller pan, leave it out**
*Jelly filling* There has been controversy regarding the use of essential oils in the USA, including Doterra. Use at your own discretion.*
A delicious addition to any afternoon tea, or for nice twist to an old favourite for Christmas.
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Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This was a hit with the fam. I put crushed jaffas on top. I also used glad wrap in the bottom of the cake pan to set the jelly as per the comments
Monskin:
Fantastic!
Thanks for taking the time to comment 😊
Yummm!!! Made this today, for myself as a birthday cake. i lined the tin i was using for the cake and lined it in gladwrap and did the jelly the night before, added some cointrau to it, and the chocolate ganache. This cake is beautiful, and easy to bake, the cold jelly helps the ganache set on top quickly too
Yum yum yum
Mmmmmm Made this one tonight!
Do yourself a favour. Yes, there are some steps to work with, so worth it!!
Hope to do for Christmas 👍👍
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