How to Make Jaffa Cakes
Named after the Israeli-born sweet Jaffa oranges, Jaffa cakes are the classic treats you undoubtedly remember from your childhood. Combining a soft, spongy base with sharp and zesty orange jelly and a covering of rich chocolate, this multi-layer baked sensation truly has it all. If you want to recreate the nostalgia of this gooey, chocolatey sweet, look below to find a simple recipe to follow.
Sponge Base Ingredients:
- 25g of Self-Raising Flour
- 25g of Caster Sugar
- Unsalted Butter (for greasing)
- 1 Large Egg
- 135g of Orange Jelly
- 1 Small Orange
- 150ml of Boiling Water
METHOD: Jelly-Filled Jaffa Cakes
- Preheat your oven to 180°C (160°C fan or gas mark 4), and then grease a 12-cavity cupcake (or ‘bun’) tray. For best results, make sure the tray has shallow cavities (or ‘holes’).
To make the orange jelly filling, simply break up your packet of jelly into pieces and put them into a bowl. Add the boiling water and keep stirring gently until all the jelly has dissolved. Zest your small orange, add the zest to the jelly, and then pour the entire mixture into a 20cm x 30cm shallow tray. Finally, place it in the fridge until set (roughly 1 hour). Alternatively, you can use orange marmalade here, but it won’t set as firm.
To make the sponge base, whisk the egg with your sugar for between 4 and 5 minutes, or until the mixture has turned light and fluffy. Next, fold in the flour.
- Add the mixture to each of the 12 cavities in your baking tray, filling each one about ¾ of the way, and then smooth over the top of each one with the back of a spoon. Put the tray in the oven for between 7 and 9 minutes, until you can see that the sponge bases have risen well.
- Remove from the oven, and then let them cool in the tray for a couple of minutes before you move each one over to a cooling rack to cool completely.
To make the topping, simply break your chocolate into smaller pieces, place them into a glass bowl, and then place the bowl over a saucepan of simmering water. Once melted, take the bowl off the heat and leave to cool a little.
Now it’s time to assemble. Take the jelly out of the fridge and remove it from the tray, moving it onto a large piece of non-stick baking paper. Using a 5cm round cutter, cut out 12 circles from the jelly, and then place one on top of each of the 12 sponge bases.
- Using a spoon, cover each of the jelly circles with your melted chocolate. Make sure all of the jelly is coated with a thin layer of chocolate, but the sponge bases are left untarnished. Here, you want clear definition between the chocolate and the base. Create a light cross-cross effect on the chocolate using the tines (or ‘prongs’) of a fork. Leave the chocolate on the Jaffa cakes to set for a little while longer, and then they’re good to tuck into!