· · · · · · ·

Recipe of the week: Giant jaffa cake

This giant jaffa cake has been designed by two Michelin star chef, Michael Wignall in collaboration with Café Football’s executive chef, Brendan Fyldes. The dessert is perfect for football-themed birthday parties or for those who simply love the delicious combination of sweet orange jelly coupled with the crunch of bitter dark chocolate. Enjoy! Jaffa cake Ingredients Orange sponge 250g butter 250g sugar 250g eggs 200g flour (T55) 50g almond powder Zest from 2 oranges Soaking syrup 10Og sugar 100ml water 50ml Cointreau Blood orange jelly 500g blood orange puree 50g sugar 8g yello w pectin 470g caster sugar 60g glucose 15g citric acid Chocolate glaze 300g cocoa butter 400g dark chocolate 64% Directions Orange sponge With an electric whisk, mix the zest of the oranges with the sugar to infuse flavour for the orange sponge. Next, add your butter and whisk until smooth. Slowly add your eggs into the mix, one by one, until it’s incorporated and smooth. Add the flour and almond powder and mix until smooth. Spread your mix onto a lined baking tray 0.5cm high and bake for 15 to 20 minutes at 170c until cooked. Orange sponge Whilst the sponge is baking, boil your sugar, water and Cointreau in a pan over a medium heat until the sugar has dissolved. Remove from the heat and chill. Blood orange jelly Mix the 50g of sugar and pectin together. Mix with the blood orange puree and boil over a medium heat in a pan and boil for 1 minute. Add the rest of the sugar and your glucose and boil until the fruit mix reaches 105C. Add the citric acid and pour the mix into your pre-greased 3.5cm rings, leave to cool and place on top of the Jaffa sponge. Place the sponge & jelly in the freezer for about 15-20 mins. After 20 mins remove from the freezer and place onto a rack, jelly side up. Chocolate glaze Melt your cocoa butter to 50c over a Bain Marie and add the dark chocolate. Mix with a whisk until smooth. Pour the chocolate glaze over the jelly & sponge and leave to drain. Place the cakes in the fridge to set the glaze. Thank you to Brendan Fyldes, Executive Chef at Café Football, London, for the recipe. If you have a recipe you would like to share with  A Luxury Travel Blog’s readers, please contact us.

Paul Johnson

Paul Johnson is Editor of A Luxury Travel Blog and has worked in the travel industry for more than 30 years. He is Winner of the Innovations in Travel ‘Best Travel Influencer’ Award from WIRED magazine. In addition to other awards, the blog has also been voted “one of the world’s best travel blogs” and “best for luxury” by The Daily Telegraph.

Did you enjoy this article?

Receive similar content direct to your inbox.