Today, partly from curiosity and the rest in awe of the snow that remains on the ground, I decided to have a go. It originates from a wonderful ski chalet in Saint Foy, France called Chalet One - I have never been there but I have heard reports a mile long about how welcoming it is, how great the snow is and how amazing the cooking, baking and daily treats are. Passed from friends to friends, it is made with love.
So it being Ireland, the schools were off today due to adverse weather and after a short time throwing snowballs and generally getting wet and cold again, we retired home for some puzzles, lego, an extra long train-track construction and some baking - namely a gingerbread and this Jaffa Cake!
The gingerbread was made using a recipe passed on by Grannie Rosie. Typically my son who loves Grannie Rosie's gingerbread, did not like mine - same recipe, it looks the same, tastes the same, but it's not good enough!
If you are feeling like a Saturday slice to either eat with friends or on your own, this cake fits the bill. The crumb is soft, moist, orangey with the hit of chocolate - try it, its easy.
You will need:
1 1lb loaf tin, greased with butter
Pre-heat the oven to 160 degrees
150g butter, softened
150g soft light brown sugar
150g plain flour
1/2 tsp baking powder
zest of 2 unwaxed oranges
Cream the butter and sugar together until they are light an fluffy.
Add the eggs intermittently, mixing everything well.
Sift the flour and baking powder together and add the sugar and orange zest.
Gradually fold in the dry ingredients into the butter sugar and eggs ensuring that everything is well incorporated.
Pour into the loaf tin and bake for 50 minutes. A skewer should come out clean.
Meanwhile make an orange syrup from 50g light brown sugar and the juice of 2 oranges. Bring to the boil and then a simmer, and reduce the liquid to a syrup, taking care not to burn it.
When the cake comes out of the oven , leave it in the tin. Let if cool a bit and then pierce the cake all over with a fork. Gently spoon over the syrup over the cake until it has all been absorbed.
Turn out the cake on to a wire rack and let it cook.
For the chocolate topping, melt 100g of good quality dark chocolate and 50g butter.
Mix well and drizzle gently over the cake. Serve and enjoy!
Obviously after a day on the slopes this would taste much better, but it was pretty tasty on a cold Dublin afternoon (especially since I ran 10km in the snow this morning so I therefore deserve it!).
ps. the chocolate does harden if you can wait that long!