Well here is another - my Giant 'Jaffa' Cake.
I was inspired to make this by the groovy chics at Kind Cakes, Mean Bakes in Bristol. They make awesome biscuit shaped Jaffa Orange and Raspberry Fakes.
I thought I would give Jaffa Cake a go too, but in the form of one big cake that could be sliced and shared. I decided to enhance and adapt my own vegan Chocolate Orange Cake.
To demonstrate how large this cake it, hence the deliberate use of the descriptive giant in the title of the blog, look at my hands on the side. This is a whopper of a cake measuring 36cm, just over 14 inches. I made in my new PushPan, I have to admit I did struggle pushing the pan out of the tin, but it came out with a bit of patience, good job I am not doing a honest review on it as it was gifted to me by a family member for a Birthday a year or so back.
I used homemade Marmalade. The marmalade was not made by my own dark hands but by a friends friend 'manly' hands. I will need to put in a order for some more as D likes the bitter tartness of stuff especially spread on toast.
This cake does not taste exactly like a Jaffa cake as the brand is more jellified, but is a good imitation of it in cake form of course. I have just one thing to add if you choose to make this cake. *Unlike myself, please do be patient with the melted chocolate and let the glossy melted chocolate cool down before you go pouring it over the marmalade. I was a bit gutted, my impatience, so the marmalade ran under the warmth of the chocolate, hence the loss of jelly marmalade for visual impact, regardless of my impatience this was a really good cake and one that I will be making again.
You will need 36cm round cake tin
OR 2 x 10 inch round spring form cake tin for this cake
Serves a crowd
500g plain flour
11/2 teaspoon bicarbonate soda
1 teaspoon baking powder
Pinch of salt
180g golden caster sugar
400ml dairy free milk
2 tablespoons white wine vinegar
200ml vegetable oil
Zest of one orange
Optional: 1 teaspoon orange blossom flower water
Large jar of fine cute marmalade
Sieve the dry ingredients first over a large bowl, then stir in the sugar.
In another bowl, combine the wet ingredients and the grated zest, then carefully pour into the dry ingredients and combine well. Then pour into baking tin.
Bake at gas mark 4/180oC for 45 - 50 minutes of until a toothpick comes out clean.
Spoon over the marmalade, at least two inches away from the edges. Some of it will slide.
Transfer to a fridge whilst you make the chocolate topping.
200g dark chocolate
100g non-dairy margarine
In a bain marie, melt the chocolate and butter.
Then allow to cool down, before pouring it evenly over the cake sponge.
Transfer to fridge and allow to set.
Best served the following day and eaten within 3 - 4 days.
Adapted from my vegan Chocolate Orange Cake.