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Jaffa Cakes Recipe | Great British Food Magazine

Jaffa Cakes

Making homemade Jaffa Cakes is much easier than you’d think!

  • 1⁄2x 135g pack orange jelly, eg. Hartley’s
  • 1 tbsp no peel seville orange marmalade
  • 125ml smooth orange juice
  • 20g unsalted butter, plus extra for greasing
  • 1 large egg
  • 40g caster sugar
  • 40g plain flour
  • 100g plain chocolate
  • Line a 20cm square cake tin with cling film. Break the jelly into cubes and put in a pan with the marmalade, orange juice and a pinch of salt. Warm over a low heat until the jelly and marmalade have dissolved. Pour into the tin and chill for 1-2 hours, until set.
  • Preheat the oven to 180°C/Fan 160°C/Gas 4; liberally grease a 12-hole bun tray. Melt the butter and set aside. Put the egg and sugar in a heatproof bowl set over a pan of barely simmering water; using a hand-held electric whisk, beat for 3-4 minutes, until light and airy. Remove the bowl from the pan and whisk for another 30 seconds.
  • Drizzle in the butter, sift over the flour and a pinch of salt, then carefully fold into the mixture – try not to lose too much air. Divide between the bun-tray holes and bake for 10-12 minutes, until lightly golden. Leave to cool in the tin, then transfer to a wire rack.
  • Take the jelly out of the fridge and, using a cookie cutter slightly smaller than the tops of the cakes (about 5cm), stamp out 12 circles. Place on top of the cooled sponges.
  • Melt the chocolate and cool to a spoonable consistency. Carefully spoon over the jelly and the tops of the sponges. Don’t worry if it drips over the edge a bit. Allow to set before eating.
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