Lilly’s Citrus Clementine Jaffa Cake
Celebrate the flavors of autumn with this vibrant clementine and dark chocolate cake. At their sweetest and juiciest this time of year, SuperValu Signature Tastes ClemenGold Mandarins bring a natural burst of citrus to a moist, tender sponge made with olive oil and yogurt. Topped with a glossy dark chocolate ganache and finished with fresh zest, it’s the perfect balance of bright and rich. A beautiful treat to enjoy on crisp autumn days, whether shared with friends or savored alongside a warm cup of coffee.
Lilly Higgins
Lilly Higgins
Recipe - Ballincollig - Quish's
Lilly’s Citrus Clementine Jaffa Cake
Prep Time20 Minutes
Servings8
Cook Time40 Minutes
Ingredients
3 SuperValu clementines
120ml olive oil
120g yogurt
200g sugar
3 eggs
½ teaspoon vanilla
180g plain flour
2 tsp baking powder
90g SuperValu butter
150g dark chocolate
Directions
Ingredients
- 3 SuperValu clementines
- 120ml olive oil
- 120g yogurt
- 200g sugar
- 3 eggs
- ½ tsp vanilla
- 180g plain flour
- 2 tsp baking powder
- 90g SuperValu butter
- 150g dark chocolate
Method
- Place the clementines into a pan of water and simmer gently for 20 minutes. Set aside and allow to cool.
- Preheat the oven to 180°C. Prepare a 9-inch round cake pan with parchment on the bottom, butter the sides, and dust with flour.
- Halve the clementines and remove any seeds. Blitz them in a food processor until puréed but not perfectly smooth, scraping the bowl halfway through.
- Add the olive oil and yogurt, then blend for 1 minute. Scrape the bowl.
- Add the sugar and pulse for 10 seconds. Scrape the bowl.
- Add the eggs and vanilla, pulse for 10 seconds. Scrape the bowl.
- Add the flour and baking powder, then pulse until just combined.
- Pour the cake batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- To make the ganache, melt the chocolate and butter in a heatproof bowl over a pan of simmering water.
- Spread the ganache over the cooled cake and top with clementine zest.
20 minutes
Prep Time
40 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
SuperValu Signature Tastes ClemenGold Mandarins (750 g)
€2.99€3.99/kg
SuperValu Olive Oil (500 ml)
€4.29€8.58/l
SuperValu Greek Style Natural Yogurt (500 g)
€1.19€2.38/kg
SuperValu Caster Sugar (1 kg)
€1.95€1.95/kg
SuperValu Free Range Medium Eggs (6 Piece)
€2.09€0.35 each
Goodall's Vanilla Essence (25 ml)
€2.45€0.10/ml
SuperValu Plain Flour (2 kg)
€2.55€1.28/kg
Dr. Oetker Baking Powder (170 g)
€2.05€12.06/kg
SuperValu Irish Creamery Butter (227 g)
€2.39€10.53/kg
SuperValu Dark Chocolate Cooking Bar (150 g)
€1.10€7.33/kg
Recipe
Ingredients
- 3 SuperValu clementines
- 120ml olive oil
- 120g yogurt
- 200g sugar
- 3 eggs
- ½ tsp vanilla
- 180g plain flour
- 2 tsp baking powder
- 90g SuperValu butter
- 150g dark chocolate
Method
- Place the clementines into a pan of water and simmer gently for 20 minutes. Set aside and allow to cool.
- Preheat the oven to 180°C. Prepare a 9-inch round cake pan with parchment on the bottom, butter the sides, and dust with flour.
- Halve the clementines and remove any seeds. Blitz them in a food processor until puréed but not perfectly smooth, scraping the bowl halfway through.
- Add the olive oil and yogurt, then blend for 1 minute. Scrape the bowl.
- Add the sugar and pulse for 10 seconds. Scrape the bowl.
- Add the eggs and vanilla, pulse for 10 seconds. Scrape the bowl.
- Add the flour and baking powder, then pulse until just combined.
- Pour the cake batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- To make the ganache, melt the chocolate and butter in a heatproof bowl over a pan of simmering water.
- Spread the ganache over the cooled cake and top with clementine zest.