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Jaffa cake - a luscious recipe with chocolate and orange
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Jaffa cake

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  • Preparation time: 3 h
  • Difficulty:
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  • Number of ingredients: 12
jaffa cake
Jaffa cake is the perfect dessert for those who love the classic combination of chocolate and orange. The base is a light and airy cocoa sponge, enriched with milk and oil for extra richness. Each layer of sponge is moistened with fresh orange juice and coated with BAM orange-flavoured cocoa spread, which adds a rich, fruity flavour. The icing on the cake is a silky orange ganache made with BAM orange chocolate and sweet cream, which gives the cake a creamy texture and a beautiful shine. Fresh orange segments on top add a fresh and aesthetic finish. The result is a cake that delights with its aroma and appearance at any occasion - from celebrations to relaxed family moments.
BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Ingredients:

Za:

For the biscuit:

  • 4 eggs
  • 160 g powdered sugar
  • 130 ml sunflower oil
  • 130 ml of milk
  • 220 g flour
  • 30 g BAM cocoa powder
  • 8 g baking powder

For coating:

  • Freshly squeezed orange juice to moisten the sponge cake
  • BAM Cocoa spread with orange flavour

For the ganache:

  • 150 g BAM orange chocolate
  • 70 g sweet cream

For decoration:

  • Fresh orange segments
@bamchocolate.com

?? Homemade Jaffa Cake Recipe ?? If you love the classic combo of chocolate + orange, this Jaffa cake will blow you away! A light cocoa sponge, soaked in fresh orange juice, layered with BAM Jaffa spread, and topped with silky orange ganache. Fresh orange slices give the final touch. Perfect for birthdays, family gatherings, or just a sweet treat at home. ? Ingredients For the sponge: 4 eggs 160 g powdered sugar 130 ml sunflower oil 130 ml milk 220 g flour 30 g BAM cocoa powder 8 g baking powder For the filling: Freshly squeezed orange juice BAM Jaffa spread For the ganache: 150 g BAM orange chocolate 70 g heavy cream For decoration: Fresh orange slices ?‍? Method 1. Prepare the ganache (the day before): Heat heavy cream in a saucepan until it just boils. Remove from heat and add BAM orange chocolate. Stir until smooth and combined. Cover with cling film and refrigerate overnight to set. 2. Prepare the sponge: Preheat the oven to 170 °C. In a mixing bowl, beat eggs and powdered sugar on high speed for about 15 minutes, until light and fluffy. Lower the mixer speed and gradually add sunflower oil and milk. Mix for a few more minutes on low. In another bowl, sift flour, BAM cocoa powder, and baking powder. Gently fold dry ingredients into the wet mixture with a spatula to keep the batter airy. Line the bottom of a cake pan with baking paper and grease or line the sides. Pour in the batter and bake for 35–45 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let the sponge cool completely. 3. Assemble the cake: Carefully cut the cooled sponge into three equal layers. Evenly soak each layer with freshly squeezed orange juice. Place the first sponge layer on a serving plate and spread with BAM Jaffa spread. Add the second sponge layer and repeat the process. Place the third sponge layer on top. 4. Cover with ganache: Whip the chilled ganache with a mixer until light and spreadable. Evenly coat the entire cake with the ganache, smoothing it out with a spatula. 5. Decoration: Garnish with fresh orange slices on top. ✨ Result: A show-stopping, aromatic Jaffa cake that looks stunning and tastes even better! Perfect for birthdays, family gatherings, or any special occasion. ✨ A show-stopping cake that tastes as good as it looks! #JaffaCake #ChocolateCake #OrangeChocolate #HomemadeCake #CakeRecipe

♬ original sound - BAM (Become A Master)

Instructions:

:

1
In a saucepan, bring the sweet cream to the boil.
2
Remove from the heat and add the BAM orange chocolate.
3
Stir until the mixture is smooth.
4
Cover with cling film and place in the fridge overnight to set.

Preparation of the sponge cake:

1
Preheat the oven to 170 °C.
2
Whisk the eggs and caster sugar on the highest speed for about 15 minutes until light and fluffy.
3
Reduce the speed of the mixer and gradually add the oil and milk. Continue mixing on low speed for a few minutes.
4
In a separate bowl, sift together the flour, BAM cocoa powder and baking powder.
5
Gradually and gently fold the dry ingredients into the wet mixture with a spatula to keep the mixture airy.
6
Line the base of the baking tray with baking paper and butter or line the sides with baking paper.
7
Pour the batter into the prepared baking tin and bake for 35-45 minutes, or until a toothpick inserted in the centre comes out clean.
8
Remove the baked sponge cake from the oven and leave to cool completely.

Assembling the cake:

1
Carefully cut the cooled sponge cake into three equal layers.
2
Moisten each layer of sponge cake evenly with orange juice.
3
Place the bottom layer of sponge cake on a serving plate and spread with BAM Jaffa spread.
4
Cover with a second layer of sponge cake and repeat the process.
5
Place a third layer of sponge cake on top.

Coating the cake with ganache:

1
Whip the cooled ganache from the fridge with a mixer until it is light and spreadable.
2
Spread the ganache evenly over the cake, using a spatula for a smooth finish.

Premium BAM baking products.

Order ingredients with a 10% discount:

Discount on products used in the recipe - 10%:
-3,47 €
Total:
34,70 €31,23 €
-10%

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  • Intro
  • Ingredients
  • 1 For the biscuit
  • 2 For coating
  • 3 For the ganache
  • 4 For decoration
  • Instructions
  • 1
  • 2 Preparation of the sponge cake
  • 3 Assembling the cake
  • 4 Coating the cake with ganache
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Jaffa cake

Preparation time: 3 h
Difficulty: 2
Number of ingredients: 12

Ingredients:

For: 6
For the biscuit
  • 4 eggs
  • 160 g powdered sugar
  • 130 ml sunflower oil
  • 130 ml of milk
  • 220 g flour
  • 30 g BAM cocoa powder
  • 8 g baking powder
For coating
  • Freshly squeezed orange juice to moisten the sponge cake
  • BAM Cocoa spread with orange flavour
For the ganache
  • 150 g BAM orange chocolate
  • 70 g sweet cream
For decoration
  • Fresh orange segments

Instructions:

1 In a saucepan, bring the sweet cream to the boil.
2 Remove from the heat and add the BAM orange chocolate.
3 Stir until the mixture is smooth.
4 Cover with cling film and place in the fridge overnight to set.
Preparation of the sponge cake
1 Preheat the oven to 170 °C.
2 Whisk the eggs and caster sugar on the highest speed for about 15 minutes until light and fluffy.
3 Reduce the speed of the mixer and gradually add the oil and milk. Continue mixing on low speed for a few minutes.
4 In a separate bowl, sift together the flour, BAM cocoa powder and baking powder.
5 Gradually and gently fold the dry ingredients into the wet mixture with a spatula to keep the mixture airy.
6 Line the base of the baking tray with baking paper and butter or line the sides with baking paper.
7 Pour the batter into the prepared baking tin and bake for 35-45 minutes, or until a toothpick inserted in the centre comes out clean.
8 Remove the baked sponge cake from the oven and leave to cool completely.
Assembling the cake
1 Carefully cut the cooled sponge cake into three equal layers.
2 Moisten each layer of sponge cake evenly with orange juice.
3 Place the bottom layer of sponge cake on a serving plate and spread with BAM Jaffa spread.
4 Cover with a second layer of sponge cake and repeat the process.
5 Place a third layer of sponge cake on top.
Coating the cake with ganache
1 Whip the cooled ganache from the fridge with a mixer until it is light and spreadable.
2 Spread the ganache evenly over the cake, using a spatula for a smooth finish.
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