Orange Jaffa box cake

AUTHOR
Melissa Olsen
DIFFICULTY
very easy
RATING
4.3 3
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 15
  • 10–12 Organic oranges
  • 1 package (500 g) Gelling sugar 3:1
  • 200 g soft butter
  • 1 package Vanillin sugar
  • 200 g Sugar
  • 3 Eggs (size M)
  • 350 g Flour
  • 1 pinch Salt
  • 1 package Baking Powder
  • 150 g low-fat yoghurt (1,5 % fat)
  • 50 g Dark chocolate
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    For the marmalade, wash 2 oranges hot, grate them dry, peel them with a zest ripper into thin strips and chop them finely. Cut all fruits in half and squeeze out the juice. Measure out 1 litre of juice and put the rest aside.

  2. 2

    Mix jam sugar with 1 litre of juice, bring to the boil and boil for at least 3 minutes until bubbly. Pour the jam, up to approx. 250 ml, immediately into 4 tightly sealed clean rinsed glasses (approx. 250 ml each).

  3. 3

    For the cake mix butter, chopped orange peel, vanilla sugar and sugar with the whisk of the hand mixer until creamy. Stir in the eggs one by one. Mix flour, salt and baking powder, alternately stir in yoghurt and 100 ml orange juice.

  4. 4

    Pour the dough into a greased and floured box form (1.75 litres capacity; approx. 11 x 27 cm) and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 50-60 minutes.

  5. 5

    Approximately halfway through the baking time, cut the surface of the cake lengthwise and press it in slightly. Repeat this procedure 1-2 times during the remaining baking time. Take the finished cake out of the oven, leave it to rest in the pan for approx. 10 minutes, turn out onto a cake rack and let it cool down.

  6. 6

    Spread about 250 g jam on the cake. Chop the chocolate and melt over a warm water bath. Decorate the cake with chocolate and chill for about 30 minutes.

Nutrition Facts

KCAL
310 kcal
CARBS
42 g
FATS
14 g
PROTEINS
5 g