Jaffa Cakes Recipe

Jaffa Cakes Recipe

Ingredients

Makes 12

For the jelly

• 1 x 135g packet orange jelly
• 150ml/5fl oz boiling water
• 1 small orange, finely grated zest only

For the sponge

• unsalted butter, for greasing
• 1 large free-range egg
• 25g/1oz caster sugar
• 25g/1oz self-raising flour, sifted

For the topping

• 180g/6¼oz plain chocolate (about 36% cocoa solids)

Method

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
4. Chill in the fridge for 1 hour, or until set
5. Meanwhile, preheat the oven to 180C/160C Fan/Gas 4 and grease a 12-hole, shallow bun tin with butter

For the sponge, whisk the egg and sugar together for 4-5 minutes until pale and fluffy, then gently fold in the flour

1. Fill each well in the bun tin three-quarters full (about a dessert spoonful per hole) and smooth the tops
2. Bake for 7-9 minutes, or until well risen and the top of the sponges spring back when lightly pressed
3. Leave to cool in the tray for a few minutes then finish cooling on a wire rack
4. To assemble, break the chocolate into pieces then melt in a bowl set over a pan of gently simmering water
5. Remove the bowl from the heat and leave to cool and thicken slightly
6. Turn the jelly out onto a sheet of non-stick baking parchment
7. Cut 12 discs from the orange jelly using a 5cm/2in round cutter
8. Sit one jelly disc on top of each sponge
9. Spoon the melted chocolate over the jelly discs

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