I thoroughly enjoyed watching the contestants' efforts to create Jaffa cakes and revelled in a reverie of having 1½ hours to myself to do nothing other than bake and then have someone else come along and clear up after me. Well, one can dream................
It was only when I wandered back in to the kitchen that I realised that it was a school night and there was no cake to put in OH and kids' lunchboxes for the next day.
Sadly the prospect of rustling up a batch of perfect Jaffa cakes was about as likely as Mary Berry turning up dressed as my kitchen fairy godmother, but the classic combination of cake, chocolate and orange was not to be ignored.
This recipe combines all three into a super simple cake, that any baker could make.
Pre heat the oven to 170ºC
Weigh out 2 eggs and then measure out the same weight of butter, orange marmalade and self raising flour.
I used homemade marmalade, but whatever you choose it needs a good strong Seville orange "bite" - Dundee marmalade would be ideal.
Roughly chop around 50g of dark chocolate - I used up the end of a bar I found in the cupboard.
Cream the butter and marmalade until well mixed and fluffy.
Beat in the eggs and then fold in the flour and the chocolate.
Put the mixture into a greased 10" prospector pan or 8½" cake tin and place in the centre of the oven.
Cook for approximately 20 minutes until a skewer inserted in the centre of the cake comes out clean.
Cool in the tin for 10 minutes before turning out onto a rack.
We ate it unadorned, but I reckon a coating of orange glace icing or a simple drizzle of melted chocolate wouldn't go amiss.
© Netherton Foundry Shropshire 2016
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