This jaffa cake pudding, with its impossibly light sponge, tangy candied orange, and meltingly gorgeous chocolate ganache sauce, has been one of our most popular desserts since Aalto Restaurant opened in Spring 2012. It’s likely to be retired for a bit to make way for some great new dishes on our autumn menu – but never fear, now you can make it yourself at home! Just follow Chef Alex Penhaligon’s recipe:
125g softened butter , 20g orange zest, 225g caster sugar, 3 large free range eggs, 110g plain flour, 10g baking powder, 60g sour cream
1 large orange, 100g orange marmalade,100g caster sugar
Chocolate Ganache Sauce
50g 80% dark chocolate,100g double cream,1 tbsp Cointreau
For The Candied Orange
Quarter the orange, cut into 2mm thick slices and place in a pan. Add the marmalade and sugar and bring to the boil.Simmer over a low heat until the slices are translucent. Strain and reserve the juice.
For The Sponge
Beat the butter, orange zest and sugar until creamy and thick. In a separate bowl, beat the eggs and sour cream and add into the butter and orange zest mixture, mix until smooth and well blended.
Mix together the flour and baking powder and fold into the egg mixture. Place into individual muffin cases or buttered moulds, lined with candied oranges and bake at 160°C for 20 minutes. When cooled, gently ease the sponges out of the cases or moulds, pour marmalade syrup into the bottom of each, and replace the cakes. Leave to cool.
For The Chocolate Ganache
Add the Cointreau to the double cream and heat until steaming. Pour over the chocolate and stir well until melted and smooth.
For extra depth of flavour use Valrhona chocolate
Ease the sponges with the candied orange out of the mould and pour over the chocolate ganache.