Moist Jaffa Birthday Cake

Last Sunday was mum's 67th birthday. (Happy birthday mum!)

This year I made a cake with a difference. I came up with a quick recipe for a moist jaffa cake. Probably not the best cake to make for small childrens birthdays as it's appreciated more by adults for its rich moist texture. (Okay. So yes I did go a bit overboard adding the smiley face. :-))

I recommend you bake it the day before the birthday and leave it in the fridge over night.


Ingredients:

• 3 x eggs
• 1 x cup milk
• 60 grams melted butter
• 1 x teaspoon of vanilla essence
• 1 x cup of almond meal
• 1 1/2 cups of Self Raising Flour (Gluten Free)
• 2 x teaspoons of baking powder
• 1 x teaspoon of cinnamon
• 1/4 cup of olive oil
• 1/4 cup of brown sugar
• 1/4 cup of maple syrup
• 5 dessert spoons of orange breakfast marmalade
• 1 x cup of broken up cooking chocolate bits.

Method:

• Combine 3 eggs, Milk, 60 grams of melted butter & Vanilla Essence in a bowl and mix on high with beaters for 30 seconds till a thick frothy yellow liquid is formed.
• Add all the remaining ingredients to the liquid and beat on high for 4 minutes. Try and break up the chocolate pieces with the beaters as you go.
• Prepare an 8" cake tin by lining the base and sides with baking paper.Pour in the batter mix.
• Bake for 45 to 50 minutes (fan forced oven) at 190 degrees Celsius.The cake may not rise much due to the amount of moisture.
• You want it moist, but you don't want a doughy center. So test with a sharp knife of fork at the 45 minute mark. If you think it needs an extra 5-10 minutes, that's okay too.When it's done, turn out your cake and let it cool.
• Decorate with some icing or your lightly dust with icing sugar.Eating this cake warm will seem doughy.
• Let it sit in the fridge 24 hours before you eat it (so it dries out a little).
• Enjoy with coffee, tea and family.

Lee :-)