Choc orange and almond aka Jaffa cake

Indulge in this delightful choc-orange and almond cake—rich, zesty, and perfect for an afternoon treat or special occasion.

When my mum was pregnant with me she had quite a few friends with babies due all around the same time.

One of my favourite old photos is of her lined up with three other pregnant friends just two days before I was born.

It had been a long time since Mum and Dad had caught up with one of those women and her family and last weekend Mum hosted a big lunch for about 10 years worth of catch ups.

Of course Mum had a fancy feast planned complete with a giant paella and dessert was my department.

I ummed and ahhed about what to make but seeing as this year between the two families we will celebrate two 30ths, two 60ths and a birth, a celebration cake seemed fitting which, if you know me, means chocolate is involved.

Inspired by the Jaffa - something that always reminds me of being a kid - my chocolate orange and almond cake aka ‘Jaffa Cake’ was born.

The almond meal lightens the cake a little and I like to think adds a slightly healthy element to this very treat-like cake.

The only problem with making pretty cakes for occasions I find is transporting them.

The week before, I was sent and assortment of cake and cupcake boxes from Packqueen to trial on my creations.

I love their selection but what I thought was super cool was their clear box.

Have you ever seen a clear cake box before? I was seriously impressed.

Yes it took me a little while to put the flat-pack box together but it was worth the trouble.

Apart from being pretty, the other great thing about it is the handle.

No need for two hands like traditional cake boxes and no worries about the handle part coming away because it’s all one piece.

The other good thing is that it can be reused.

Being plastic, it just needs a wipe and dry and it’s good to go for the next cake (I’ve used it a few times already).

But now back to the cake.

I don’t want to toot my own horn but Mum’s guests didn’t believe that I had made it.

Clearly they’ve never tasted my baking (haha I’m joking!).

I must admit it was pretty good. It was lovely and moist from the almond meal and masses of chocolate and I topped it with the chocolate fudge icing from my best ever chocolate mud cake.

It was a winner!

Enjoy!

This post was supported by Packqueen.

Packqueen has a great range of food packaging items on their website and not just your standard white cake boxes either - most come in black, kraft or white and there are some coloured options too. You do have to order a minimum of 25 for most items but if you’re anything like me and make a lot of cakes, or thinking of making them as gifts, you’ll use them for sure.

It’s not just cake boxes though, they have a big range of wrapping paper, ribbons, bags and all sorts of gift-related goodies too which have no minimum quantity.

Recipe

Choc orange and almond aka Jaffa cake

Indulge in this delightful choc-orange and almond cake—rich, zesty, and perfect for an afternoon treat or special occasion.

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Course: Snacks, desserts & condiments

Cuisine: Cake

Keyword: chocolate, orange

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 12

Calories: 449kcal

Author: Claire Cameron - Claire K Creations

1x2x3x

Ingredients

• 200 g 7oz dark chocolate, chopped
• 1 tablespoon orange zest
• 250 g 8.8oz butter, chopped
• 250 g 8.8oz raw sugar
• 4 free-range eggs
• 1 teaspoon vanilla bean paste
• 100 g 3.5oz almond meal
• 150 g 5.3oz plain flour, sifted
• 3 teaspoon baking powder
• ½ quantity of icing
• Jaffas and gold edible pearls to decorate

Instructions

• Pre-heat the oven to 160C(320F) fan-forced and grease and line a 20cm round, deep cake tin.
• Place the chocolate and orange zest in the bowl of a food processor and process until it forms a fine crumb. Set aside.
• Place the butter and raw sugar in the bowl of the food processor (no need to clean after the chocolate) and process until light and creamy (you may need to scrape down the sides).
• Add the eggs one at a time and blitz just until combined.
• Scrape the sides again and add the vanilla, almond meal, flour, baking powder and orange chocolate.
• Process until the batter is smooth.
• Scrape the batter into the tin and bake for 50 minutes or until a cake tester inserted in the middle comes out clean.
• Leave the cake in the tin for 5 minutes and then transfer to a wire rack to cool completely.
• Make the icing, ice the cake when cooled and then top the cake with smashed Jaffas and gold edible pearls.

Nutrition

Calories: 449kcal | Carbohydrates: 41g | Protein: 6g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 265mg | Potassium: 165mg | Fiber: 3g | Sugar: 25g | Vitamin A: 608IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 3mg

Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations