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Moist Orange Squares

Moist Orange Squares

(1)

Preparation time: 1 h 30 min
Difficulty:
Number of ingredients: 14

Moist orange squares or Jaffa squares. The combination of the sponge cake, juicy orange filling and chocolate is really reminiscent of the famous cookies. Everyone in my family loves them, especially children. They are not time-consuming to make, however, allow some time for cooling the sponge – once cooled, it is much easier to break into pieces.

You can also make:

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

Moist Orange Squares

Preparation time: 1 h 30 min
Difficulty:
Number of ingredients: 14

Ingredients:

Sponge cake:

5 eggs
150 g granulated sugar
50 ml freshly squeezed orange juice
50 ml oil
200 g all purpose flour
8 g baking powder
finely grated zest of 1 organic orange

for a juicy orange sponge cake:

2 organic oranges
200 g smooth apricot jam/ spread (4 tablespoons)
40 g powdered sugar
1 teaspoon BAM cacao powder
freshly squeezed juice of half an orange

CHOCOLATE GLAZE:

80 g BAM dark chocolate drops
3 tablespoons oil

Instructions:

For preparing moist Orange Squares:

1. Step

Preheat the oven to 180 °C (350 °F). Separate the eggs. Beat the egg whites until stiff and beat the egg yolks with sugar and orange zest until pale. Gradually add orange juice and oil and mix until smooth. Stir the flour with the baking powder and sift to the egg yolks. Stir with a mixer to combine. Stir in the egg whites with a spatula. Spread the batter evenly on an 18 x 28 cm baking tin lined with parchment paper (the bottom). Bake for 20 minutes. Take the baked sponge cake out of the baking tray and cool it on a cooling rack.

2. Step

Peel the oranges, cut them into small pieces, remove the seeds and blend them in a blender. Cut the cool sponge lengthwise into two equal layers. Place the bottom layer of the sponge cake on a stand and fit the ring. Crush the top layer in a larger bowl and add the blended oranges, orange juice, sugar, jam and cacao. Mix well and spread the mixture evenly over the sponge cake. Level out the surface until smooth and pour over the chocolate glaze. For the glaze, melt the chocolate and oil in a double boiler.

3. Step

Place the cake in the fridge to allow the chocolate to set. Cut the cooled cake into squares of desired size.