Granny's Kitchen

Learn how to cook- try new recipes, learn from your mistakes, and above all have fun

Giant Jaffa Cake October 3, 2015

Jaffa Jaffa 1

 

Ok so here we have the first attempt, really not good as it fell apart. Then the the one that I changed the recipe slightly on, I know I shouldn’t say it myself but. second one is really good! 🙂

You can make this into an ‘adult only’ version by replacing a tablespoon of water for a tablespoon of Cointreau when you make the jelly 😉

 

Ingredients

 

1 pack Orange flavour jelly

2 lrg eggs

125g caster sugar

115g plain flour

65g shredless marmalade

85g dark chocolate (I used Bournville)

125ml double cream

 

Method

 

Dampen a 14cm round cake tin and line with cling film.

Make the jelly the day before, using only 300ml of hot water (the first time I used 500ml, too wobbly and couldn’t take the weight of the ganache!) once cooled slightly pour into the lined cake tin and place in the freezer overnight.

Pre-heat the oven to 180C/Gas 4. Grease a 20cm sandwich tin. Line the base with baking paper.

Quarter fill a large pan with water and heat to a simmer. Put the eggs and sugar in a large, heat-proof bowl, then stand it over the pan,  make sure the base doesn’t touch the water. Whisk with an electric hand-mixer until thick and mousse-like, when you lift the beaters out, they should leave a trail in the mixture. This took about 10 minutes. Be careful if your using a gas hob as the air coming from the mixer might blow the gas out.

Take the bowl off the heat and whisk for another minute. Sift the flour into the bowl, then fold into the mixture, try not to knock out the air you’ve whisked in.

Pour the mixture into the cake tin. Bake for 20-25 minutes, or until the top springs back when pressed.

Take the jelly out of the freezer at this point and place in the fridge.

Once the base is cooked turn it onto a rack to cool completely.

Put the chocolate in a bowl. Heat the cream in a pan until hot but not quite boiling. Pour over the chocolate and stir until melted. Cool, then chill until spreadable but not solid. If it does set too much to spread you can zap it in the microwave for a couple of seconds.

Spread the marmalade on the cake.

Lift the jelly out of the cake tin on the cling film and flip over to sit on top of the cake.

Spread the ganache, starting around the top edge of the of the cake and working your way up onto the jelly (when put straight onto the top of the jelly, the jelly will fall apart! see above pic)

Leave in the fridge until ready to serve.

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Peanut Butter Loaf May 26, 2015

Peanut Butter Loaf

If your a peanut butter & jam/jelly lover (like me) then you’ll love this! This is best served while the loaf is still warm from the oven, spread with jam/jelly and you’ll be in heaven.

 

Ingredients

 

2 cups plain flour

1/2 cup peanut butter

2 Tbsp mashed banana

2/3 + 1/4 cup sugar, you can use white or soft brown

1 Tbsp baking powder

1 tsp salt

1 tsp cinnamon or mixed spice works too

2 tsp vanilla extract

1 1/2 cups milk

chocolate chips, chopped peanuts are optional

 

Method

 

Preheat oven to 375C/gas 5. Line a loaf tin.

Put all dry ingredients into a bowl and mix together well.

Then mix in all wet ingredients. If your peanut butter isn’t nice and soft then microwave it for 40 seconds or until soft.

Pour into the prepared loaf tin and bake for 50 minutes, if after this time it looks to be getting very brown on top then cover with kitchen foil and return to the oven for another 40 minutes. Check with a skewer that it’s cooked through and remove from the oven. Leave in the tin for ten minutes then carefully transfer to a cooling rack.

If like me you need to eat this warm, it’s best left fot half an hour before slicing, it’ll still be warm 😉

 

 

 
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