LEISURE & HOSPITALITY


JAFFA CAKE Ingredients (12 cakes)


ORANGE JELLY


• 250g fresh orange juice • 900g apple juice • 23g yellow pectin • 1265g caster sugar • 180g liquid glucose • 8g lemon juice


CAKE


• 150g whole egg • 150g caster sugar • 150g plain flour • 2 lemons, zested • 10g baking powder • 150g unsalted butter, melted


CHOCOLATE COATING


• 500g 55% chocolate couverture, tempered and melted


METHOD


To make the jelly; place fruit juices in a pan and bring to the boil. Mix pectin and 115g sugar together and add to hot juices. Boil again then add the remaining sugar, a quarter at a time. Re-boil after each addition of sugar. Add glucose and bring to a rapid boil. Cook with sugar thermometer to 170 degrees, add lemon juice and pour onto a greased 30cm x 18cm x 2.5cm baking tray. Allow to cool before placing into a food processor and blitzing to a paste. Note; this will make more jelly than you need so jar the remaining and keep in the fridge for the next batch.


Line and grease 12 x 5cm rings.


To make cake; whip egg and sugar until pale and frothy. Fold in flour, lemon and baking and finally melted butter.


Pipe 30g cake mixture into each ring and bake in pre-heated oven at 200 degrees for 6-8 minutes. Allow to cool.


Pipe 45g orange jelly on each cake and tap to form a shallow, even dome.


Place on wire rack and spoon over chocolate. Tap to remove excess.


Allow to set before serving. www.tomorrowsfm.com TOMORROW’S FM | 45


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