Giant Jaffa Cake – Weekly Bake Number 48



IMG_5441I can’t believe that I have almost made this challenge to a year, okay I know I have only been blogging about the bakes the last few weeks but with such limited time over the last 3 weeks as being out of the house 12 hours a day doesn’t leave much time for baking in the evenings! Being totally honest I couldn’t be bothered tonight, I just wanted to do nothing, but I didn’t want to let myself down. The bake most definitely is not the best looking but is sure tastes amazing, proper orange jelly made from fresh orange juice.  The whole bake I rushed slightly, I made the jelly Sunday night being all prepared with good intentions but sometimes things just do not go the way you had them planned, because of this I did not let the cake cool properly and did not let the chocolate cool enough before spreading this kind of created a bit of wallow of chocolate mixed with jelly in the middle. Also the reason why there is no progress shots this week! So don’t follow my example, just do as my recipe says and allow adequate time for the bake. This bake takes a bit more time than some as you have to allow for the jelly to set and cake to cool once baked.


  • 190g of Butter
  • 190g of Caster sugar
  • 190g of Self raising flour
  • 3 eggs
  • Zest and juice of one orange
  • 200g of chocolate (I used 150g dark and 50g milk)
  • 500ml of good orange juice
  • Zest and juice of one orange
  • 10 sheets of gelatine
  • 1tbsp of Caster sugar



  1. Firstly soak the gelatine sheets in cold water just enough so it is covering them for 5 minutes.
  2. In a small saucepan gently heat the orange juice, zest and Caster sugar, when warm add the soft gelatine sheets until all dissolved.
  3. Pour the jelly into a lined  20cm cake tin and leave in fridge  to set overnight or for 6+ hours.
  4. pre heat oven to 180 degrees celcius.
  5. To make the cake cream together the butter and sugar until creamy.
  6. Slowly add the eggs to the mixture adding a little flour if it starts to curdle.
  7. Add all the flour and orange zest and juice and mix until combined.
  8. Add cake mixture to a lined 20cm cake tin and bake in oven for 20-25 minutes until golden brown.
  9. Once baked allow to cool completely, then shape the jelly so there is a 1cm of cake round the edge and place on top of cake.
  10. Melt the chocolate in a ban Marie until all melted then leave the chocolate to cool for about 15 minutes this is so it doesn’t melt the jelly.
  11. Spread the chocolate over the cake and place in fridge until the chocolate is set, you may want to make a pattern in the top of the chocolate before it sets.




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