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Giant Jaffa Cake

Giant Jaffa Cake

By OcadoLife
Published on 14 November 2025
Calling all fans of the legendary chocolate-orange treat, this Giant Jaffa Cake from cookbook author and Bake Off finalist Crystelle Pereira is the pud for you. With thick layers of ganache, jelly and sponge, it’s a deliciously nostalgic dessert. Allow 3 hours extra time for cooling and chilling.
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Time and servings

1 hr 35 minsTotal time
12Servings
45 minsPrep time
50 minsCooking time

Ingredients

  • 200g golden caster sugar
  • 4 oranges, 2 finely zested, 2 with zest pared (including some finely pared zest, to decorate), all juiced to give 240ml juice, plus 1 tbsp
  • 2 large eggs
  • 120ml olive oil, plus extra for the bowl
  • 170g ricotta cheese
  • 1 tsp vanilla bean paste
  • 140g plain flour
  • 1½ tsp salt
  • ½ tsp bicarbonate of soda
  • 30g runny honey
  • 4 leaves Dr Oetker Platinum Grade Leaf Gelatine
  • 150g dark chocolate, chopped
  • 150g milk chocolate, chopped
  • 300ml double cream

Method

  • Step 1

    Preheat the oven to 180°C/160°C fan/gas 4. For the sponge, line a 20 cm springform cake tin with baking paper. Put 170g sugar and the finely grated orange zest in a bowl and rub together to release the oils. Whisk in the eggs, oil, ricotta, vanilla and 1 tbsp orange juice. Fold in the flour, ½ tsp salt and the bicarb, until just combined. Pour into the tin and bake for 35 mins or until a skewer inserted comes out clean. Leave to cool completely in the tin.

  • Step 2

    For the jelly, combine the pared orange zest (set aside the zest for decorating) and 240ml juice, honey and remaining 30g sugar in a small saucepan. Heat gently over a low heat, stirring occasionally, until the sugar has dissolved.

  • Step 3

    Meanwhile, place the gelatine in a bowl, cover with cold water and leave to soak for 10 mins.

  • Step 4

    Remove the softened gelatine from the water and squeeze out any excess moisture. Remove the orange mixture from the heat and stir in the gelatine until fully dissolved. Strain through a sieve into a jug; discard the pared zest.

  • Step 5

    Use oil to grease a shallow bowl roughly the same diameter as the cake tin (slightly smaller is fine). Line with cling film and smooth out any creases. Pour in the orange jelly, then chill for at least 2 hrs or until set.

  • Step 6

    Remove the cooled cake from the tin and turn it upside down so that the flat surface is on top. Gently loosen the jelly from its dish and carefully slide it out on to the cake (leaving the cling film behind), so it sits neatly on top. Chill the jelly-topped cake while you make the ganache.

  • Step 7

    Put the dark and milk chocolate in a heatproof bowl. Warm the cream and remaining 1 tsp salt in a saucepan over low heat until simmering (but don’t let it boil). Immediately pour it over the chocolate. Leave to stand for 30 secs, then gently stir until combined and glossy. Transfer to a jug and leave to cool for 20 mins or until no longer warm but still pourable.

  • Step 8

    Set the cake on a wire rack over a tray to catch drips. Slowly pour over the ganache, starting at the edges and working inwards (gently tap the rack to even it out). Chill again for at least 1 hr or overnight. Decorate with the reserved orange zest – try curling strips around a chopstick, drop in ice water for 10 mins, then drain and pat dry. The cake will keep chilled for up to 1 week.