Josephine Baker Jaffa

Allen’s Jaffas, staple of all Aussie kid’s lolly bags; that was all this cake was going to be about.Simple to make, accessible and relatable, that’s what we want, isn’t it?

But, as I wandered around the market, all I could see were ‘slurp-alicious’, juicy, sweet navel oranges. Fresh juice and zest with Dutch cocoa, were always going to be a part of a Jaffa cake but the more I thought about it the more I needed to make some home made, fresh orange juice jelly to give it zing. I smothered it all in dark chocolate ganache and KAPOW :), I had it.

Rich, fudgy, full of real, fresh, flavours.

Zingy, fresh orange juice jelly cuts through a rich and fudgy, jaffa flavoured, chocolate cake.
Zingy, fresh orange juice jelly cuts through a rich and fudgy, jaffa flavoured, chocolate cake.

Now I had caked myself into a corner; with all this real, home made style flavour and texture; how was I going to incorporate my bag of supermarket lollies?  Jaffas are most notable as being the confection of choice in the day, to be rolled down cinema aisles (yes, pre-carpet!) and thrown at people from the balconies?!  Besides eat the whole lot myself I just couldn’t see how I was going to use them.
Please don’t get me wrong, I love my supermarket lollies, or else I wouldn’t have bought them to make the cake in the first place, but I was feeling really stuck now.

As I was playing around, a  little skirt of Jaffas started building up around the cake and suddenly….
I thought of Josephine Baker!

Beautiful, graceful and elegant Josephine Baker
Beautiful, graceful and elegant Josephine Baker

Her incredible style, grace and beauty contrasted with her sense of humour and willingness to do (and wear) the bizarre and ridiculous; the idea just somehow seemed to work with this juxtaposition of home made and commercial flavours and textures.

Josephine's famous banana skirt!
Josephine’s famous banana skirt!

Call me mad, but I topped the cocoa dusted cake with a little kiss curl of Jaffas and some pretty flowers, and thought it worked great!  All in the Josephine Baker tradition of  beauty and artistic expression through the quirky, and the contrasting.

 

Crazy combination that works... I think?!
Crazy combination that works… I think?!

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Kooky, quirky and humorous Josephine Baker.  What would she think?
Kooky, quirky and humorous Josephine Baker. What would she think?
    Bliss’ delicious Josephine Baker Jaffa Cake, what do you think Jo Jo?

Feel free to drop me a comment if you would like me to post the recipe!

If you are enjoying being ‘blissed’, don’t forget to subscribe to my email list or follow me on wordpress to see all my latest ramblings 🙂

 

 

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Love, Sunshine and Bucks Fizz. Champagne Syrup, Orange Cake Recipe.

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Relaxing on New Year’s Eve with a family barbecue enjoying the sunshine and fresh air.
Looking back on 2013 there has been so much to be thankful for, and to celebrate before I move into the new and unknown.
Yes, my full time job, like many of us, eats into the time that I would rather spend on baking, creating and experiencing life, however without the balance, would I enjoy and look forward to these activities as much?

“And soon you will find
That there comes a time
For making your mind up.”
Bucks Fizz- Making your mind up lyrics

So, who doesn’t think about Eurovision 1981 when they are lying about in the sunshine enjoying a day trout fishing with the family? 😜
The last couple of years have been pivotal, in deciding to keep ‘Bliss’ a fun creative outlet instead of seeing it as a business. Certainly as 2013 comes to a close, it has definitely proven to be the right decision to make. As the great masters of philosophy Andy Hill and John Danter wrote in that history making song, I made my mind up!

Bottoms up then! No matter how nicely a glass of Veuve may go down at the stroke of 12. You know, a Yellowglen with orange juice, and a quick 80’s pop song may be all you need to put a smile on your face and cheer in 2014!

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No, really this look was awful even in 1981!!

Bliss Bucks Fizz Cake
250g butter
Grated rind of 1 medium sized orange
3/4 cup caster sugar
3 eggs separated
150g self raising flour
1 cup buttermilk
Champagne Syrup
2 cups champagne (sweet, fruity and cheap is perfect!)
1 cup caster sugar
Raspberries to decorate

Preheat oven to 170C.
Grease and lightly flour a deep 20cm round cake tin.
Cream butter, orange rind and sugar until light and fluffy.
Beat in egg yolks one at a time, until combined.
Stir in half the sifted flour and half the buttermilk.
Then stir in remaining flour and butter milk.
Beat egg whites in a small bowl until soft peaks form, fold lightly in to cake mixture in 2 batches.
Spread mixtures into prepared pans and bake for approximately 1 hr.
Stand for 5 minutes before turning onto wire rack.

Bring the champagne and sugar to a boil and reduce to about half.
Poke holes all over the top of the cake and drizzle over the syrup.
Let syrup absorb into the cake and keep adding as much syrup as you feel you want!

This is the basic recipe that I have been working on and as soon as I put together some nice photos over the next couple of weeks, I will revise it. It will take me the next two weeks to work on my presentation!!

Hope you all have fun, try something new, and love what you do in 2014! xx