Giant Jaffa Cake

GIANT JAFFA ORANGE CAKE

Giant Jaffa Orange Cake Jaffa fan? Chocolate fan? Orange Cake fan? This recipe is for you.

Ingredients

For the orange jelly

• Juice of 4 oranges (save the zest for the cake)
• 80g Natvia
• 1 sachet powdered gelatine (12g)

For the cake

• 250g butter, softened
• 1 cup (230g) Natvia
• 4 large eggs
• 100g natural yoghurt
• 2 cups (300g) plain flour
• 2 tsp baking powder
• Juice of 1 orange
• Zest of 4 oranges

For the ganache

• 300ml cream
• 200g sugar free milk chocolate, chopped
• 100g sugar free dark chocolate, chopped

Method

For the jelly:

1. Grease a 20cm round cake tin and line with cling film.
2. Add Natvia and orange juice to a saucepan over low heat and dissolve.
3. Separately, mix the gelatine with 125ml boiling water until it dissolves.
4. Add the gelatine to the orange juice and pour mixture into the lined cake tin. Refrigerate for at least 4 hours.

For the cake:

1. Preheat the oven to 160C and grease and line a round cake tin.
2. Beat together butter and Natvia until light and fluffy.
3. Add the remaining cake ingredients and beat until smooth.
4. Pour mixture into cake tin and smooth the top. Bake for 55 minutes or until a skewer comes out clean.
5. Cool in the tin for 15 minutes, then turn out to cool completely.

For the ganache:

1. Heat the cream in a small saucepan until hot.
2. Place the chopped chocolate in a heatproof bowl and pour the cream over it.
3. Stir well until you have a smooth ganache. Allow to cool at room temperature.

To assemble:

1. Trim the top of the cooled cake to give a flat surface.
2. Flip the orange jelly out of its tin onto the top of the cake.
3. Smooth the ganache over the top of the cake. Decorate with orange zest and serve.

Order Natvia Baking Powder: Order online from Amazon! Makes 16 Slices Macros for 1 slice: Calories: 329 Fat: 25.3g Carb: 24.4g Fiber: 2.9g Sugar: 10.3g Protein: 4.6g