When I was a child, my top three sweet treats included Jaffa cakes and marshmallow tea cakes, strawberry-flavoured, of course. And even though I haven't had either in years, even decades, my love for that signature combination of chocolate and oranges and strawberry marshmallows remains. So now, naturally, I find ways to incorporate those flavours in desserts that I enjoy.
This little cake is one of those sweet treats that are incredibly easy to make, require no oven, and almost no hard to find ingredients. Granted, xanthan gum is not that common of a staple, but if you cannot find it, simply omit it; it is there just to improve the jelly texture slightly, but I promise the cake will be lovely even without it.
If you enjoy that bitter dark chocolate flavour, feel free to use an 80-85% chocolate bar, it will be delightful. I opted for my signature 70% one just because more people like that one and enjoy the dessert that way. As always, serve it with fresh espresso, and enjoy!
Ingredients
For the hazelnut cake base
150 grams vegan vanilla biscuits, finely ground50 grams toasted hazelnuts, finely ground
30 grams icing sugar, sifted
100 grams vegan block butter, melted
1/2 teaspoon vanilla bean paste
70 millilitres espresso, freshly pulled
For the orange jelly
100 grams fresh orange segments50 grams granulated sugar
20 grams cornflour
1/4 teaspoon xanthan gum
20 grams vegan block butter
1/2 teaspoon vanilla bean paste
For the dark chocolate glaze
100 grams dark chocolate (70%)25 millilitres neutral oil
Preparation
Start by making the no-bake cake base. Place the ground biscuits, icing sugar, and hazelnuts into a medium bowl, add the melted butter and hot espresso, along with the vanilla, and mix until combined.
Depending on the type of biscuits you use, you might need to add another splash of coffee or even soy milk, as the base should be soft and pliable.
Place a small cake ring or a bottomless springform pan (13 cm) on a cake platter, line it with a sheet of acetate or baking parchment, add press the batter down, creating the base of the cake. Level it as much as possible and set aside.
If your kitchen is very warm, you can refrigerate it.
Next, make the orange jelly. Segment the fruit directly over the saucepan you plan to use, to catch all the juice, and if you wish press it with a spatula to break apart the pieces. Separately sift together the cornflour and xanthan gum a few times, then add it to the fruit, along with the sugar. Whisk to combine well.
It is fine if there are some pieces of orange visible, it will all cook down.
Place the saucepan over medium heat and let it come to a boil. Once it starts to boil, cook until thickened, about 2-3 minutes, stirring vigorously. As soon as it is done, remove it from the heat and add in the vegan block butter and vanilla.
Mix well, either by using a wire whisk or an immersion blender, and immediately pour it over the cake. Press to even it out, level the top, and cover it with a piece of plastic wrap or a round of baking parchment. Place the cake into the refrigerator for at least 2 hours.
Once the jelly has firmed up, make the chocolate glaze. Chop the chocolate finely, add in the oil, and melt everything over low heat, stirring often. Let it cool down slightly and pour it over the jelly. Shake and tilt the pan to distribute the glaze evenly, and return everything to the fridge for at least 4 hours more. The cake is best served after about 15 minutes at room temperature, to soften slightly. Yields 8 rich servings or 12 more modest ones.
