It always takes me by surprise every time blood orange season comes around, probably because the little beauties remind me of the sun. Nevertheless I'm always delighted when I start seeing them at the grocer's.
Have you heard of the famous Jaffa cake lawsuit? Back in the 1990s, producers had to pay VAT on biscuits (deemed as luxury items) but not on cakes (essentials, apparently). So McVities had to give evidence in court that Jaffa cakes were, in fact, cakes. My favourite criteria: biscuits go soft when stale, but cakes go hard (as Jaffa cakes do). And so the case was won. This year I decided to make them from scratch using blood oranges. They look a bit... ahem, rustic... but they taste amazing!
Juice of 3 blood oranges
1 tbsp caster sugar
1 sachet (12g) gelatine powder
2 large eggs
50g caster sugar
50g plain flour
Juice 3 blood oranges over a fine sieve into a small saucepan. Add 1 tbsp caster sugar and dissolve slowly on a low heat. Add 1 sachet of gelatine powder, stirring constantly, and remove from heat as soon as dissolved. Pour the mix into a flat dish so that the jelly sets roughly 5mm thick. Cover with clingfilm and cool in the fridge until solid.
In a mixing bowl, whisk 2 eggs with 50g caster sugar for a few minutes until light and fluffy. Fold in 50g plain flour gently. Melt 25g butter and fold into the mix. Leave to cool completely then spoon 1 tsp blood orange jelly onto each sponge. Melt 120g chocolate and cover each Jaffa cake. Chill in the fridge until the chocolate is set.