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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Servings: 12
Calories: 449kcal
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
