Giant Jaffa Orange Cake
Jaffa fan? Chocolate fan? Orange Cake fan? This recipe is for you.
You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!
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Nutritional Info
No nutritional info supplied
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Giant Jaffa Orange Cake
Jaffa fan? Chocolate fan? Orange Cake fan? This recipe is for you.
You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!
INGREDIENTS
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4
Juice of 4 oranges (save the zest for the cake)
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80
g
Natvia
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1
sachet powdered gelatine (12g)
-
250
g
butter, softened
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1
cup
Natvia
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4
large eggs
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100
g
natural yoghurt
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2
cups
plain flour
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2
teaspoons
baking powder
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1
Juice of 1 orange
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4
Zest of 4 oranges
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300
mls
cream
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200
g
sugar free milk chocolate, chopped
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100
g
sugar free dark chocolate, chopped
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
- Grease a 20cm round cake tin and line with cling film.
- Add Natvia and orange juice to a saucepan over low heat and dissolve.
- Separately, mix the gelatine with 125ml boiling water until it dissolves.
- Add the gelatine to the orange juice and pour mixture into the lined cake tin. Refrigerate for at least 4 hours.
- Preheat the oven to 160C and grease and line a round cake tin.
- Beat together butter and Natvia until light and fluffy.
- Add the remaining cake ingredients and beat until smooth.
- Pour mixture into cake tin and smooth the top. Bake for 55 minutes or until a skewer comes out clean.
- Cool in the tin for 15 minutes, then turn out to cool completely.
- Heat the cream in a small saucepan until hot.
- Place the chopped chocolate in a heatproof bowl and pour the cream over it.
- Stir well until you have a smooth ganache. Allow to cool at room temperature.
- Trim the top of the cooled cake to give a flat surface.
- Flip the orange jelly out of its tin onto the top of the cake.
- Smooth the ganache over the top of the cake. Decorate with orange zest and serve.
WATCH THE VIDEO
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-
Nutritional Info
No nutritional info supplied
-
Tags
-
Reviews
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