Jaffa Orange Cake

Ingredients

Cakes

• 190 grams soft margarine
• 190 grams sugar
• 3 eggs, beaten
• 1 teaspoon vanilla extract
• 190 grams self-raising flour

Orange Jelly

• Flesh of 1 orange
• 90 grams sugar
• 75 milliliters water
• 1 sheet leaf gelatine
• Red/yellow food color
• 1 Tablespoon cointreau

Icing

• 1/2 cup butter, softened
• 1/2 teaspoon vanilla
• 2 cups powdered sugar
• 3 Tablespoons cocoa powder
• 1 Tablespoon milk
• 1/2 teaspoon orange extract

Candied Peels

• Rind of one orange, peeled
• 50 milliliters water
• 50 grams sugar

Directions

Make the orange zest pastilles by first paring the rind from the oranges and place the strips in a small saucepan and cover with water. Bring this to the boil, simmer for 2-3 minutes then strain and reserve. place these in a small saucepan with the 50 milliliters water and 50 grams sugar. Place on a low heat and dissolve the sugar and then simmer for 5 minutes. Take the pastilles out of the syrup and place on a fine rack.

For the jelly, chop up the orange flesh and place in a saucepan with the 90 grams sugar and 75 milliliters water. Stir over a gentle heat until the sugar dissolves then bring to a simmer and cook for 20 minutes. Put the sheet of gelatin in a jug of cold water to soften for 10 minutes.

Blend the cooked orange mixture with a hand blender until fairly smooth, then strain. To enrich the jelly appearance, add a couple of drops of red and yellow food color. Finally add 1 Tablespoon cointreau and the sheet of gelatin. Leave to cool and firm up in the fridge.

Heat the oven to 350° F. Grease and flour two round cake pans. Whisk together the soft margarine and sugar until very light and mousse-like. Gradually add the beaten eggs a little at a time and the vanilla extract to the batter, then fold in the sifted flour gently to keep the air in the mixture. Divide the mixture evenly between the cake pans. Bake for about (20) mins.

When cooked, the cakes will be springy to the touch and an even color. Leave to cool for a minute or two and then remove the tins. Leave to cool completely.

Make the chocolate buttercream by placing the butter, cocoa powder, and powdered sugar in a mixer and beat on a low speed until the mixture has the consistency of breadcrumbs, then add the whole milk, turn up the speed and beat until light and fluffy. Add the orange extract.

To assemble the cakes. Slice the top from each cake to achieve a flat surface and turn this to the bottom. Spread the jelly between the two cakes, reserving a small amount to spread over the surface of the cake. Cover with icing and top with candied peels.