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Jaffa Cake Recipe

September 22, 2016 by rachel Leave a Comment

Jaffa Cake Recipe
Jaffa Cake Recipe
By Rachel Howard on 09/22/2016
Delicious home made jaffa cakes - a light and airy sponge topped with a zesty orange jelly and coated in chocolate.

Prep Time: 20 minutes

Cook Time: 10 minutes

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.

jaffa-cake-line

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.

Ingredients for the jelly:
  • 135g packet of orange jelly (I used sugar free)
  • 150ml boiling water
  • zest of one small orange

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

jaffa-cake-close

Ingredients for the sponge:
  • 1 large egg
  • 25g caster sugar
  • 25g self raising flour
  • Unsalted butter for greasing

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

jaffa-cake-single

Ingredients for the topping:
  • 180g dark chocolate

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

jaffa-cake-cut

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!

jaffa-cake-gift

 

Filed Under: Cake, Chocolate

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Welcome to Sunday Baking! I started this blog at the start of 2013 and it's taken me on a wonderful journey. A lot has changed in the last few years and you will now see more refined sugar free recipes (although don't worry....if you have a sweet tooth I will still be featuring regular sweet stuff too!).
I no longer post every Sunday, but the recipes I do post are 100% worth trying - if you sign up below I will email you every time I add a new recipe!
Happy Baking!
Rachel x

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