A New Way to Experience that Jaffa Flavour that You Loved.
Remember Jaffas? Those bright red balls with the hard orange coating and the lovely chocolate centres? I remember trips to the Star Court Cinemas and these were a favourite treat. Holding that round jaffa in your mouth and slowly sucking the orange flavour off, until you were left with a frail white shell that suddenly cracked and released the melty chocolate within. Or perhaps you were a chewer and muncher, preferring to experience both flavours at once. I remember Mum telling us that she used to roll Jaffas down the cinema aisle during movies. Seems like such a waste to me, but then she was always more of a Marella Jube Woman.
So why all this nostalgia for a lolly that I could probably still purchase if I bothered to look? This Orange Syrup Cake, or more commonly known as Jaffa cake in our house. Moist light orange cake, drizzled with sweet syrup, then coated in rich dark chocolate. YUM!!!!! I’m gonna warn you. This cake is so light and delicious, it is hard to stop at just one slice. Forget the diet; a slither is not going to be enough. And a further warning – this cake uses a lot of bowls, so there may be some extra washing up at the end but it is worth it.
I made this Orange Syrup cake this week for two reasons. I was trying to prove to myself that I could do some work AND still be a domestic goddess (and yes there was fresh pasta as well, but very very little housework). And we had a glut of oranges. Am I the only mother who has children that love one sort of fruit, ask you to buy it, you buy in bulk, and then they decide that is no longer the favourite? Well, I hate waste, wanted to avoid vacuuming, so baking seemed like the best option.
Start by preheating oven to 180°C and lining a round cake tin with baking paper. Beat 4 egg yolks with 1 cup of caster sugar until light, fluffy and creamy.
Don’t worry that the mixture looks dry – the luscious wet ingredients are on their way!
Add in melted butter, zest and juice of an orange (that would be about 1/3 cup of juice Sandra). Mix until combined.
In another bowl, beat egg whites until stiff peaks form.
Fold 1/3 of the egg whites through the mixture, followed by the remaining mixture. (This is to ensure that all that air you just beat into those whites gets into the cake making it light and fluffy. Please do not rush this part – your cake will be dense)
Once fully incorporate , place in the prepared cake tin and pop in the oven for 40 minutes, or until golden and firm in the centre.
Meanwhile, mix 3/4 orange juice with 2 teaspoons of caster sugar. To be honest, if the oranges are really sweet (as they are right now) I omit the sugar. Up to you.
When the cake is cooked, remove from oven and let cool for a few minutes. Whilst still warm, drizzle with the orange juice, being mindful to do so evenly.
How good does that look? Sticky and sweet. Good enough to eat right now. But wait; there’s more.
Can’t be a Jaffa Cake without chocolate! Place the dark chocolate and cream in a heatproof bowl and place above boiling water , stirring until melted. Cool slightly to allow to thicken, then pour over the completely cool cake.
My tip, do this while the cake is still on a rack with some baking paper underneath, cos it gets a little messy. Deliciously chocolaty messy. The only kitchen clean up that Mr L and T-bone argue over. There is usually more than enough chocolate to cover the cake too, so not a bad idea to have some strawberries handy to coat. Or a spoon and a chic flick. No judgement.
Serve with cream, ice cream, or just as is. Amazingly delicious. And the really great thing? The juice makes the cake nice and moist, so it last well for several days. Yeah, right; like that is going to happen!
- 4 eggs, separated
- 1 cup caster sugar
- 1 cup flour
- 3 tsp baking powder
- 125g butter, melted
- zest and juice of 1 orange (about ⅓ cup)
- ¾ cup orange juice, extra
- 2 tsp caster sugar, extra (optional)
- 200g dark eating chocolate
- 100ml cream
- Preheat oven to 180°C and line a 20cm round cake tin with baking paper.
- Beat egg yolks and caster sugar until light, fluffy and creamy.
- Combine flour and baking powder thoroughly, then add to egg mixture.
- Add in melted butter, orange zest and juice; stir until combined.
- In a clean bowl, beat egg whites until stiff. Fold a third of the egg whites through the cake mixture, then gently fold through the remainder until just combined.
- Pour into the prepared cake tin and bake for 40 minutes, or until cake is golden and firm in centre.
- Allow to cool for several minutes in the tin. Combine the extra juice and sugar and carefully drizzle over the warm cake, being mindful to spread evenly.
- Cool completely, then move to a wire rack.
- Place chocolate and cream in a heatproof bowl, place over boiling water, then stir until melted.
- Let stand for a few minutes to firm a little, then drizzle and spread over the cake. Allow chocolate to set completely before serving