Jaffa cakes on a cooling rack, do you want to know how to make homemade delicious Jaffa cakes then this article is for you so continue reading.
Take the classic snack of jaffa cakes to another level by making a homemade version with marmalade-spiked orange jelly and rich dark chocolate.
Ingredients
butter, for the tin
1 egg
2 tbsp caster sugar
2 tbsp self-raising flour
1 orange, zested
125g dark chocolate
For the orange jelly
135g pack orange jelly, cut into cubes (ensure vegetarian, if needed)
1 tbsp orange marmalade (optional)
1-2 oranges, juiced (you’ll need 50ml juice)
Method
STEP 1
First, make the orange jelly. Put the jelly cubes and marmalade (if using) in a medium heatproof bowl. Pour in the orange juice and 100ml boiling water, then stir until the jelly cubes have dissolved. Pour the mix into a shallow baking tray (ours was 25 x 20cm) lined with cling film – it should come about ½cm up the side. Chill for 2 hrs or overnight until set.
STEP 2
Heat the oven to 180C/160C fan/gas 4 and butter a shallow 12-hole cupcake tin. Tip the egg and sugar into a bowl and beat with an electric whisk for 5 mins until pale and fluffy. Or, do this in a stand mixer. Sift over the flour, add the orange zest and fold gently until there are no more pockets of flour. Spoon 1 tbsp into each hole of the tin and gently spread to the edges using the back of the spoon. Bake for 8-9 mins until the sponge is golden and a skewer comes out clean. Cool in the tin for 2 mins, then transfer to a wire rack to cool completely.
STEP 3
Invert the set jelly onto a board, remove the cling film and stamp out discs using a 5cm round cutter. Flip the sponges over so the flat side is facing up, then top each with a jelly disc. Tip the chocolate into a heatproof bowl and melt in short bursts in the microwave, or set the bowl over a pan of simmering water ensuring the bowl doesn’t touch the water. Spoon 1-2 tsp of the melted chocolate over each disc of jelly, spreading it gently to cover. Leave to set for 2-3 mins, then gently press the tines of a fork into the chocolate. Leave to set for 1 hr before serving. Will keep for up to three days in an airtight container.
Goes well with
Florentine biscuits
Bourbon biscuits
Chocolate fudge crinkle biscuits
