Giant Jaffa Orange Cake

Serves 10

Ingredients
250g butter, softened
300g golden caster sugar
4 large eggs
100g full-fat natural yoghurt
300g plain flour
2 tsp baking powder
zest 4 large oranges
 For the orange jelly
Juice of 5 oranges (500ml)
100g golden caster sugar
6 gelatin leaves (1 1/2 sachets)
To finish
100g dark chocolate, finely chopped
2 tbsp apricot jam
zest 1 orange

Instructions
1. Make the jelly: a) Grease a 20cm roung cake tin and line with cling film. Remove the zest from 4 of the oranges and set aside for the cake. Tip the orange juice and sugar in to a saucepan and gently heat to dissolve the sugar.
b) Meanwhile, soak the gelatine leaves in cold water for a few minutes until soft. Remove the gelatin from the water, squeeze out any excess and add to the warm orange juice, stir until the gelatin is dissolved. Pour the liquid into the lined cake tin and chill for at least 4 hours.
2. Make the cake: a) Heat the oven to 160c/140c fan/gas 3. Line a 23cm round cake tin with baking parchment. Tip all the cake ingredients into a large mixing bowl and combine with an electric hand whisk until smooth.
b) Spoon into the tin and smooth over the surface. Bake in the centre of an oven for 55 minutes. Cool in the tin for 15 minutes, then invert onto a wire rack and leave to cool completely.
3. Make the ganache: Heat the cream in a small pan until hot. Put the chocolate in a small bowl and pour over the cream, leave for 10 minutes. Mix well. Leave at room temperature until the ganache cools and thickens a little.
4. Assemble the cake: Place on a cake stand and trim the top to give a flat surface. Warm the apricot jam in the microwave until a little runny. Paint it over the top of the cake, then flip the orange jelly out of its tin, and position on top. Using a palette knife, swirl the chocolate ganache over the orange jelly, letting it dribble down the sides of the cake a little.