Homemade Jaffa Cakes

My favourite thing to snack on is a packet of Jaffa Cakes. I was looking through recipe books to see what I could make then I thought I wonder how easy it is to make Jaffa Cakes. I searched the internet until I found this recipe by Mary Berry.

Jaffa Cakes

Course Snacks
Keyword Cakes, Snacks
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 12 cakes



  • 135 g packet orange jelly
  • 150 ml boiling water
  • 1 orange finely grated zest only


  • 1 egg
  • 25 g caster sugar
  • 25 g self-raising flour sifted


  • 180 g plain chocolate 39% cocoa solids



  • Break the jelly into pieces and place in a small bowl. Pour over the boiling water and stir until the jelly is completely dissolved.
  • Add orange zest, then pour into a shallow 30x20cm/12x8in tray. Chill in the fridge for 1 hour or until set.


  • Pre-heat the oven to 180 degrees/ gas mark 4 and grease a 12 hole shallow but tin with butter.
  • whisk the egg and sugar together for 4-5 minutes until pale and fluffy, then gently fold in the flour. Fill each well in the bun tin three-quarters full (dessert spoonful per hole) and smooth the tops. Bake for 7-9 minutes or until well risen and the tops of the sponges spring back when lightly pressed. Leave to cool in the tray for a few minutes the finish on a cooling wire rack.


  • 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.
  • To assemble: turn the jelly out onto a sheet of non-stick baking parchment. Cut 12 slices from the orange jelly using a 5cm/2in round cutter. sit one jelly disc on top of each sponge.
  • spoon the melted chocolate over the jelly discs. Using the tips of the tines of a fork or skewer, lightly press to create a criss-cross pattern on top of the chocolate, then leave to set.

I did not have any plain chocolate so used up some leftover milk chocolate. The jaffa cakes were a success and I will defiantly be making them again.

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