‘Jaffa Cake’ slice

The Taste Team has given the English classic Jaffa Cake a uniquely Aussie twist by turning it into a triple-layered slice. With a biscuit base, orange jelly middle and dark chocolate ganache topping, there’s something for everyone.

INGREDIENTS

  • 125g unsalted butter, chopped, at room temperature
  • 55g (1/4 cup) caster sugar
  • 150g (1 cup) plain flour
  • 1/4 teaspoon baking powder
  • Orange rind, to serve

ORANGE JELLY

  • 500ml (2 cups) pulp-free orange juice
  • 100g (1/2 cup) caster sugar
  • 2 x 12g sachets gelatine powder

DARK CHOCOLATE GANACHE

  • 175g dark chocolate, chopped
  • 125ml (1/2 cup) thickened cream

METHOD

  • Step 1
    Preheat the oven to 180C/160C fan forced. Grease a square 19cm slice pan. Line with baking paper, allowing two sides to overhang.
  • Step 2
    Use electric beaters to beat the butter and sugar for 2 minutes or until pale and creamy. Use a spatula to scrape down the side of the bowl and beat in the flour and baking powder until a soft dough forms. Transfer to the prepared pan and use a palette knife or floured fingers to press firmly into the tray. Bake for 20 minutes or until golden and firm to touch. Set aside for 30 minutes to cool completely.
  • Step 3
    For the jelly, combine the orange juice and sugar in a saucepan. Stir over medium heat until the sugar has dissolved. Sprinkle the gelatine evenly over the top of the liquid. Remove from heat and stir for 2 minutes or until the gelatine is dissolved and the mixture is lump-free. Slowly pour the mixture over the base. Place in the fridge for 2-3 hours or until the jelly is set.
  • Step 4
    For the dark chocolate ganache, place the chocolate in a heatproof bowl. Heat the cream in a small saucepan over medium-high heat until just simmering. Pour cream over the chocolate. Set aside for 2 minutes or until the chocolate starts to melt. Stir until smooth and glossy. Set aside for 5 minutes to thicken slightly.
  • Step 5
    Working quickly, to avoid the jelly layer from melting, spoon the ganache over the jelly and use a palette knife to evenly spread over the top. Place in the fridge for 2-3 hours or until set. Use the baking paper to lift the slice out of the pan. Cut into 20 squares and decorate with orange rind.
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