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


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%


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.

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