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Jaffa cake


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Ingredients

12 piece(s)

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
  • 6
    3h 45min
    Preparation 3h 0min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    Appliance TM 5 image
    Recipe is created for
    TM 5
    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!
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Recipe's preparation

    How to: Base
  1. 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...! tmrc_emoticons.;)

    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.



  2. Jelly filling
  3. 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.
  4. Gananche
  5. Grate chocolate 10secs/sp8. Scrape.

    Add the cream 2mins/50°C/sp3.

    Important: Allow the mixture to cool slightly before spreading over the cake.
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Accessories you need

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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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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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Comments

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  • Monskin:...

    Submitted by Coby84 on 31. December 2018 - 19:37.

    Monskin:
    Fantastic!
    Thanks for taking the time to comment 😊

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  • Yummm!!! Made this today, for myself as a birthday...

    Submitted by Monskin on 31. December 2018 - 18:41.

    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

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  • Yum yum yum

    Submitted by Coby84 on 31. December 2018 - 16:47.

    Yum yum yum

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  • Mmmmmm Made this one tonight!...

    Submitted by Toonstruck on 19. December 2018 - 22:05.

    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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