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Our giant-size version is topped with zesty orange marmalade, jelly and rich dark chocolate ganache SERVES 18 READY IN 90MINS, PLUS 3HRS CHILLING PRICE PER SERVING 10p 1 pack Hartley’s Orange Flavour Jelly 2 large eggs 125g caster sugar 115g plain flour 65g orange marmalade 85g Chosen by you Dark Chocolate (50% cocoa solids), chopped into bits 125ml double cream 1 Preheat the oven to 180C/ 160C Fan/Gas 4. Grease a 20cm sandwich tin. Line the base with baking paper. Dampen a 14cm round cake tin and line with clingflm. 2 Dissolve the jelly in 450ml boiling water. Cool, then
pour into the cake tin to about 1cm deep. (You will have some left over.) Chill for at least 3hrs, until set. 3 Quarter-fll a large pan with water and heat to a simmer. Put the eggs and sugar in a large 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. 4 Take the bowl of the heat and whisk for another 1min. Sift the four into the bowl,
then fold into the mixture – try not to knock out the air you’ve whisked in. 5 Transfer to the cake tin. Bake for 30mins, or until the top springs back when pressed. Cool on a wire rack. 6 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. 7 Spread the marmalade on the cake. Lift the jelly out on the clingflm and fip it over to sit on top. Spread the chocolate over the jelly and halfway down the cake. Leave to set before serving.
Each 38g serving contains: ENERGY
FAT
550kj Med 131kcal 6.1g 7% 9%
SATURATES SUGARS High High
SALT Low
3.3g 13.7g 0.04g 17% 15% <1%
READER’S VERDICT ‘Timing is vital when you’re making the three diferent parts of this cake. I also added a splash of Cointreau to the jelly flling for a truly adult twist. It tastes delicious!’ Pam Young
Size guide 5cm Original
20cm Actual size
of your reference intake. Typical energy values per 100g: 1448kJ/346kcal
PHOTOGRAPHS: RIA OSBORNE. STYLING: DAVINA PERKINS
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Tip If your ganache cools too much for you to spread it, reheat gently in a bowl over, but not touching, a pan of simmering water. Don’t microwave – it may separate 46
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ASDA.COM/RECIPES | JULY/AUGUST 2015
Discover lots of savoury treat ideas at ASDA.com/recipes