Jaffa Cakes
Okay, Brits will totally call me on the use of orange curd instead of orange jelly. All apologies for that adaptation, but I couldn't resist the curd; I'd rather have a ton of that lying around than orange marmalade, which all recipes I found called for. And it's true, the curd is far messier than a jelly would be. Ooey, gooey messy and delicious. The recipe linked to below will show you how to do the jelly instead.
Orange Curd, from here
Ingredients
· 1 cup sugar
· 1/4 cup cornstarch
· 2 cups fresh orange juice (about 4 pounds navel oranges)
· 3 large eggs, lightly beaten
· 1/4 cup butter
· 1 tablespoon grated orange rind
Combine sugar and cornstarch in a 3-quart saucepan; gradually whisk in fresh orange juice. Whisk in lightly beaten eggs. Bring to a boil (5 to 6 minutes) over medium heat, whisking constantly.
Cook, whisking constantly, 1 to 2 minutes or until mixture reaches a pudding-like thickness. Remove from heat, and whisk in butter and grated orange rind. Cover, placing plastic wrap directly on curd, and chill 8 hours.
Jaffa Cakes
Ingredients
· 2 eggs
· 50g caster sugar
· 50g ap flour, sifted
Simmer some water in a pot and put a heat proof bowl over it, making sure the water doesn’t touch base of bowl. Beat the sugar and eggs in the bowl until pale and fluffy. It will take about 4-5 minutes. Then, gradually add the sifted flour while still beating the mixture. Pour the batter into a non-stick 12 hole muffin tin, each to about 0.5cm thick. If you don’t have non-stick, make sure the tin’s properly greased and coated with a light dusting of flour.
Bake 8-10 minutes at 350F/180C.
Allow to cool slightly, remove from tin with a rubber spatula. When cool, top with orange curd, then melt dark chocolate (@ one large bar) and spread over the cakes. Do not dip unless you've made your curd stiffer than usual - it will slide right off. Chill in fridge until chocolate sets.
Chocolate soup! I was distracted during this part by a relentless cat who thinks he owns the countertop and has become brazen enough to hop on up while I'm using it. #$@#~! cat.
I will confess my cakes came out a wee bit tough - and I had a nonstick pan, but the buggers were a challenge to get out, so do grease them. I will also confess I chose that curd recipe simply because I had exactly five eggs. I need to start a blog called The Lazy Baker. I could not be arsed to go to the store for more eggs.
As for me, now I can't wait to have whole wheat pancakes with orange curd for dessert for the next forever. I should have halved the curd recipe!
Orange Curd, from here
Ingredients
· 1 cup sugar
· 1/4 cup cornstarch
· 2 cups fresh orange juice (about 4 pounds navel oranges)
· 3 large eggs, lightly beaten
· 1/4 cup butter
· 1 tablespoon grated orange rind
Combine sugar and cornstarch in a 3-quart saucepan; gradually whisk in fresh orange juice. Whisk in lightly beaten eggs. Bring to a boil (5 to 6 minutes) over medium heat, whisking constantly.
Cook, whisking constantly, 1 to 2 minutes or until mixture reaches a pudding-like thickness. Remove from heat, and whisk in butter and grated orange rind. Cover, placing plastic wrap directly on curd, and chill 8 hours.
Jaffa Cakes
Ingredients
· 2 eggs
· 50g caster sugar
· 50g ap flour, sifted
Simmer some water in a pot and put a heat proof bowl over it, making sure the water doesn’t touch base of bowl. Beat the sugar and eggs in the bowl until pale and fluffy. It will take about 4-5 minutes. Then, gradually add the sifted flour while still beating the mixture. Pour the batter into a non-stick 12 hole muffin tin, each to about 0.5cm thick. If you don’t have non-stick, make sure the tin’s properly greased and coated with a light dusting of flour.
Bake 8-10 minutes at 350F/180C.
Allow to cool slightly, remove from tin with a rubber spatula. When cool, top with orange curd, then melt dark chocolate (@ one large bar) and spread over the cakes. Do not dip unless you've made your curd stiffer than usual - it will slide right off. Chill in fridge until chocolate sets.
Chocolate soup! I was distracted during this part by a relentless cat who thinks he owns the countertop and has become brazen enough to hop on up while I'm using it. #$@#~! cat.
I will confess my cakes came out a wee bit tough - and I had a nonstick pan, but the buggers were a challenge to get out, so do grease them. I will also confess I chose that curd recipe simply because I had exactly five eggs. I need to start a blog called The Lazy Baker. I could not be arsed to go to the store for more eggs.
As for me, now I can't wait to have whole wheat pancakes with orange curd for dessert for the next forever. I should have halved the curd recipe!