TGON BAKES: Lara Croft’s Jaffa Cakes

We usually think that we know all that is to know about a certain character. But I’m curious if you already knew this little secret of Lara Croft; she loves Jaffa Cakes.

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Rhianna Pratchett, the lead writer of the 2013 Tomb Raider reboot, co-writer of the Tomb Raider comic series from Dark Horse, and team writer on Rise of the Tomb Raider, revealed during a live stream that Lara Croft is a fan of the chocolate-covered mini-sponge cakes topped orange-flavored jelly, and the treats have become something of an Easter egg for fans to find.

“They were going to be mentioned in the game, and then the scene got cut,” Pratchett explained. “I told Gail Simone [co-writer of the comics] about them and so she started putting Jaffa Cakes in the comics.”

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Source: Gamesradar.com

Ingredients

For the jelly
1 x 135g packet orange jelly
150 ml boiling water
1 small orange, finely grated zest only

For the sponge
Unsalted butter, for greasing
1 large free-range egg
25 gr caster sugar
25 gr self-raising flour, sifted

For the topping
180 gr plain chocolate (about 36% cocoa solids)

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How to bake

For the jelly
1. Break the jelly into pieces and place in a small bowl.
2. Pour over the boiling water and stir until the jelly is completely dissolved.
3. Add the orange zest, then pour into a shallow 30x20cm/12x8in tray. Chill in the fridge for 1 hour, or until the mixture is set.

For the sponge
1. Meanwhile, preheat the oven to 180°C/356°F and grease a 12-hole, shallow bun tin with butter.
2. Whisk the egg and sugar together for 4-5 minutes until pale and fluffy, then gently fold in the flour.
3. Fill each well in the bun tin three-quarters full (roughly a dessert spoon per hole) and smooth the tops.
4. Bake for 7-9 minutes, or until well risen and the top of the sponges spring back when lightly pressed.
5. Leave to cool in the tray for a few minutes then finish cooling on a wire rack.
6. To assemble, break the chocolate into pieces and then melt in a bowl set over a pan of gently simmering water.
7. Remove the bowl from the heat and leave to cool and thicken slightly.
8. Turn the jelly out onto a sheet of non-stick baking parchment.
9. Cut 12 discs from the orange jelly using a 5cm/2in round cutter.
10. Sit one jelly disc on top of each sponge.
11. Spoon the melted chocolate over the jelly discs.
12. Using the tips of the tines of a fork or a skewer, lightly press to create a criss-cross pattern on top of the chocolate, then leave to set completely.
13. You may need to reheat the chocolate a little if it starts to set before you have finished all the jaffa cakes.

 

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Source & Recipe

 

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