Jaffa with orange filling
12 servings
120 minutes
Jaffa with orange filling is a true embodiment of sweet delight, combining tender sponge cake, spicy marmalade, and the deep aroma of dark chocolate. This dessert draws inspiration from the famous British treat 'Jaffa Cakes' but gains a new character thanks to the richness of orange jam, subtly enhanced by cinnamon and ginger. The light airy sponge perfectly contrasts with the jelly-like filling, while the chocolate coating adds a refined texture and rich flavor. The dessert is perfect for morning tea or as an elegant conclusion to a meal. Its harmonious blend of sweetness, citrus freshness, and chocolate bitterness makes each spoonful a small journey into the world of gastronomic pleasure.
1
For orange jam, cut the orange into quarters. Peel only half of the orange, leaving the other half unpeeled. Remove the seeds and the white core. Cut each quarter in half again.
- Oranges: 1 piece
2
Place the partially peeled orange in a food processor or blender. Blend until it reaches a light puree consistency, with pieces of peel visible. Don't overdo it, or it will turn into puree.
3
Add sugar to the saucepan with water. Heat it up.
- Water: 1 glass
- Sugar: 0.5 glass
4
When the sugar starts to melt, add the blanched orange. Bring to a boil.
- Oranges: 1 piece
5
Reduce the heat and cook for 40 minutes, stirring, until thickened.
6
To achieve a jelly-like consistency, add half a tablespoon of starch. Also, for aroma, add a pinch of ground ginger and cinnamon.
- Potato starch: 0.5 tablespoon
- Cinnamon: to taste
- Ginger: to taste
7
We grind the jam in a blender while it's still hot. Let it cool and hide it in the fridge. After cooling, the jam will thicken well and acquire a jelly-like consistency.
8
For the sponge cake, preheat the oven to 200 degrees.
9
In separate bowls, beat the yolks and whites with powdered sugar (25 grams each). Towards the end of beating, gradually add flour mixed with baking powder (35 grams each). Combine the yolk and white mixtures. This preparation sequence makes the sponge cake airier and helps it rise better.
- Chicken egg: 1 piece
- Flour with baking powder: 70 g
- Powdered sugar: 50 g
10
Grease 7 tartlet (muffin, it doesn't matter) molds with butter and place 1 tablespoon of the batter in each. Bake for about 10 minutes until golden brown, then remove and transfer to a rack.
- Butter: 30 g
11
When the bases cool down, we cut them in half horizontally to make thin medallions.
12
Place a spoonful of jam in the center of each biscuit circle and spread it a little.
- Oranges: 1 piece
13
We melt chocolate with butter, vegetable oil (if using), and a spoon of water in a water bath. Cool until the chocolate starts to thicken slightly. Pour the chocolate over the cookies with marmalade and leave until fully set.
- Dark chocolate 70%: 130 g
- Butter: 30 g
- Vegetable oil: 2 teaspoons
- Water: 1 glass