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
Servings 12 cakes
Ingredients
Jelly
- 135 g packet orange jelly
- 150 ml boiling water
- 1 orange finely grated zest only
Sponge
- 1 egg
- 25 g caster sugar
- 25 g self-raising flour sifted
Topping
- 180 g plain chocolate 39% cocoa solids
Instructions
Jelly
- 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.
Sponge
- 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.
Topping
- 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.
