Jaffa Cake

Name: Jaffa Cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 15
Ingredients: 2 Organic oranges; 7-10 Tbsp some + 200 g soft butter; 7-10 Tbsp some + 350 g flour; 200 g Sugar; 1 package Vanilla sugar; 3 Eggs (Gr. M); 7-10 Tbsp Salt; 2 TEASPOONS Baking Powder; 150 g low-fat yoghurt; 250 g sweet orange marmalade; 75 g Dark chocolate

AUTHOR
Sheila Zhang

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 15

2 Organic oranges
7-10 Tbsp some + 200 g soft butter
7-10 Tbsp some + 350 g flour
200 g Sugar
1 package Vanilla sugar
3 Eggs (Gr. M)
7-10 Tbsp Salt
2 TEASPOONS Baking Powder
150 g low-fat yoghurt
250 g sweet orange marmalade
75 g Dark chocolate

Directions

1
For the dough, wash oranges hot, dry them and finely grate the peel. Squeeze 1 orange and measure 100 ml juice. Grease a box form (30 cm long; approx. 2 l capacity) and dust with flour.
2
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).
3
Cream 200 g butter, sugar, vanilla sugar and orange zest with the whisks of the mixer. Stir in the eggs one by one. Mix 350 g flour, 1 pinch of salt and baking powder and stir in alternately with yoghurt and 100 ml orange juice.
4
Pour the dough into the tin and bake in a hot oven for 50-60 minutes. After about half the baking time, cut the surface of the cake lengthwise and make a groove with a wooden spoon. Repeat this procedure once or twice during the remaining baking time.
5
Remove the finished cake and let it cool in the mould for about 10 minutes. Then turn out onto a cake rack and let it cool down.
6
Spread the jam in the groove of the crust and on the cake. Chop the chocolate and melt it in a hot water bath, then pour it in strips over the cake and let it dry.