now, one of my favourite biscuits, well, foods, ever is the mighty jaffa cake! is it a biscuit, or a cake? who knows, who cares! i thought i'd try my hand at creating a cake that tastes like a jaffa cake, but is actually a cake. a moist, orangey sponge with a dark, glossy ganache on top? YES PLEASE!
weight of the eggs in self raising flour
weight of the eggs in caster sugar
weight of the eggs in butter
2 clementines - zest and juice
200g dark chocolate
200ml double cream
cream the butter and sugar until light and fluffy.
miz in alternately, one egg and a thrid of the flour, until theyre all used up
add the zest and juice of the clementines, and then whisk until the batter is light and fluffy
fill the cupcake trays, 2/3 full in each mould
pop in the oven at 180 degrees for 10-15 minutes, until golden brown and risen well
warm up the cream in a saucepan, until hot but not boiling
add the chocolate, and stir until melted, leave for about 10 minutes to firm up
pipe onto the cakes using a large star nozzle to create a fancy-dancy swirl