Jaffa orange cake bars

Name: Jaffa orange cake bars
Prep time: 1 h
Cook time: 20 min
Ingredients: 40 g caster sugar; 500 ml fresh smooth orange juice; 6 leaves of gelatine (10g); 2 tsp orange extract; 220 g softened; 220 g caster sugar; 3 large eggs (beaten); 1/2 tsp vanilla extract; 220 g self raising flour (sifted); 200 g plain chocolate (broken)

You can guess the inspiration for this grown up orange cake bar treat! We love the combination of real orange jelly with generous dark chocolate here.

Lunchboxes, picnics and cake sales have never tasted better with these Jaffa orange cake bars!

You can guess the inspiration for these grown up orange cake bars! We love the combination of real orange jelly with generous dark chocolate in these orange jelly slices - all layered atop of a soft vanilla sponge.

Take a look at the recipe below, and get baking!

For more recipes, take a look here!

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16 large bars

Servings

60 mins

Preparation Time

20 mins

Cooking Time

Ingredients

For the jelly:

40 g caster sugar
500 ml fresh smooth orange juice
6 leaves of gelatine (10g)
2 tsp orange extract

For the sponge:

220 g softened
220 g caster sugar
3 large eggs (beaten)
1/2 tsp vanilla extract
220 g self raising flour (sifted)

For the topping:

200 g plain chocolate (broken)

Instructions

To make the jelly, line the base and sides of a 23x33cm Swiss roll tin with clingfilm allowing plenty to overhang the edges. Warm the sugar and 250ml of the orange juice in a small saucepan until the sugar has dissolved. Meanwhile soak the gelatine in cold water for a few minutes until it softens. Remove the pan from the heat, squeeze the excess water from the gelatine then add to the warmed juice and stir until it dissolves.

Add the remaining orange juice and the orange extract to the warmed mixture and stir until thoroughly combined. Pour the jelly into the prepared tin and leave to set in the fridge. When it’s completely firm, lift the jelly out of the tin by sliding a chopping board under the clingfilm then set aside.

For the sponge, grease and line the base and sides of the Swiss roll tin with baking paper and preheat the oven to 170˚C/150˚C fan/gas mark 3. Beat the butter and sugar together in a large bowl until light and fluffy. Gradually add the eggs and vanilla extract and beat until combined. Fold in the flour, pour the mixture into the prepared tin and level the top. Bake for 20-25 mins until golden brown and the sponge springs back when lightly pressed. Allow to cool in the tin for 10 mins then turn out onto a cooling rack and allow to cool completely, leaving the baking paper in place.

Using the baking paper as support, place the sponge on top of the jelly, then with one hand on top of the baking paper and the other hand under the chopping board, flip over the sponge and jelly so the jelly is on top of the sponge. Peel the clingfilm away from the jelly.

For the topping, melt the chocolate in a heatproof bowl over a pan of gently simmering water. Allow the chocolate to cool to room temperature, then working quickly but gently, spread the chocolate over the jelly and mark into portions with a knife. Leave to set for approx 10 mins then cut into potions before the chocolate sets fully. Store in a cool place or serve straight from the fridge.