[schema type=”recipe” name=”Jaffa Cake Recipe” author=”Rachel Howard” pubdate=”2016-09-22″ image=”http://www.sundaybaking.co.uk/wp-content/uploads/2016/09/Jaffa-cake-cut-2.jpg” description=”Delicious home made jaffa cakes – a light and airy sponge topped with a zesty orange jelly and coated in chocolate. ” prepmins=”20″ cookmins=”10″ yield=”12″ ]
I’ve been a bit pre occupied recently as I have had a lot going on. Last night was the first time I have sat down and actually watched The Great British Bake Off this series!
However, my husband has been watching and a few weeks ago he requested some home made jaffa cakes as he had watched them make them on the show.
I’ve never really even thought about making these at home, but I looked up the recipe and they appeared pretty simple so decided to give them a go.
[callout title=Ingredients for the jelly:]
- 135g packet of orange jelly (I used sugar free)
- 150ml boiling water
- zest of one small orange
[/callout]
Method:
- Break the jelly into pieces and place in a small bowl
- Pour over the boiling water and stir until the jelly is completely dissolved
- Stir in the orange zest
- Pour into a shallow tray. Chill in the fridge for 1 hour, or until set
[callout title=Ingredients for the sponge:]
- 1 large egg
- 25g caster sugar
- 25g self raising flour
- Unsalted butter for greasing
[/callout]
Method:
- Preheat the oven to 180C (160C Fan) and grease a 12-hole, shallow bun tin with butter
- Whisk the egg and sugar together for 4-5 minutes until pale and fluffy (It’s better to use an electric hand whisk for this)
- Gently fold in the flour
- Spoon the mixture into the tin – filling each well to three-quarters full
- Bake for 7-9 minutes
- Leave to cool in the tray for a few minutes then finish cooling on a wire rack
[callout title=Ingredients for the topping:]
- 180g dark chocolate
[/callout]
Method:
- Break the chocolate into pieces then melt in a bowl set over a pan of gently simmering water
- Remove the bowl from the heat and leave to cool and thicken slightly
- Turn the jelly out onto a sheet of non-stick baking paper
- Cut 12 circles from the orange jelly using a 5cm round cutter. Sit one jelly disc on top of each sponge
- Spoon the melted chocolate over the jelly discs
- Using a fork, lightly press to create a criss-cross pattern on top of the chocolate
- Leave to set
I used 72% dark chocolate (as this is my preference!) Mary Berry suggests that 36% chocolate is better but I have to disagree!
These were delicious. I took some into the office and they disappeared pretty quickly and many people have requested them since so I’ll have to make some more…they make lovely gifts!
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