Sponge with Sweet Orange Jam

This cake was inspired firstly by mazurek with oranges and also by the very British Jaffa cakes.

Jaffa cakes were first made in 1927 by McVitie & Price (Established in Edinburgh in 1830)  – little sponges with orange jelly and a chocolate topping – named after the port (now called Tel Aviv) from where the Victorians and Edwardians imported oranges).

A fat-free sponge cake is cut in half and sandwiched together with a sweet orange jam and then covered  with a chocolate glaze or icing.

I have tried out several versions – and made a fat-free sponge using  the recipe with  potato flour   this time using a round 19cm baking tin which has been greased and lined with a circle of greaseproof paper on the base and baked for 20 – 25 minutes at GM4 – 180°C

 

A quicker version is to use a more English sponge recipe ( this has slightly less volume so a smaller baking tin is used).

Ingredients

  • 2 eggs
  • 75g caster sugar
  • 75g self raising flour

Method

  • Pre-heat the oven to GM4 – 180°C
  • Grease and line the base of  a round 18cm diameter  baking tin.
  • In a bowl whisk the eggs and caster sugar until they are pale and creamy.
  • Gently fold in the flour.
  • Pour the mixture into the tin and bake for 20 – 25 minutes until golden.

 

  • Leave to cool and cut the sponge in half

 

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Orange & Elderflower Jam from IKEA
  • Warm the jam slightly to make it easier to spread.
  • Sandwich the cake halves together with the jam.

Chocolate glaze – using the one from Mazurek – with Yeast Dough

 

 

 

Served on Bramble Rose by Duchess from the 1960s

 

The more milk chocolate icing below is the one from chocolate babka.

 

 

Served here on tea plates by Spencer Stevenson Co Ltd 1948 – 1960, design name not known.

 

Mazurek with Oranges

This mazurek is one my mother used to make. She used the peanut butter base for sernik as the base.

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This quantity of pastry is enough for a small tin – 26cm x 16cm.

Grease and line the tin.

Pre-heat the oven to GM5 – 190ºC

Press the pastry into the tin and prick the surface of the pastry

 

 

 

Bake for approximately 20 minutes.

Leave the base to cool completely.

The original recipe used a sweet orange jam/sauce  which you made from sweet eating oranges. After a while my mother improvised and used English orange marmalade to which she added a little water and some sugar and heated this up for a few minutes.

Use the orange/marmalade  mixture whilst it is still slightly warm and pour this onto the base.

I have now found a jam from IKEA which is orange & elderflower , this has a really nice flavour – warm this slightly so it is easy to spread onto the base.

You need 3-4 tablespoons of jam.

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Leave the orange jam to cool completely.

 

 

 

 

 

 

 

Over the orange jam is then poured a chocolate topping.

I have used the one from Mazurek – Using Yeast Dough yeast dough.

Chocolate topping

Ingredients

50g butter

30g of granulated sugar

2 tablespoons of cocoa

2 tablespoons of water

Method

In a small saucepan gently melt the butter and sugar .

Add the cocoa and water and mix it till it is all blended together.

Heat this on a low heat – stirring all the while.

Allow to cool slightly and then pour this over the jam.

 

 

 

 

Tea plates Las Palmas by Aynsley from the 1960s.