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Jaffa Cakes

The traditional Jaffa cake is something of a British icon. These treats have a layer of sponge topped with a sweet orange jelly and finished off with plain chocolate. Well-loved in Britain, Jaffa cakes are easy to find and relatively cheap to buy. This recipe is super easy to make but I will say they take a little bit of time but they are completely worth it. I promise you won’t regret it.

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These  jaffa cakes are taken to another level by adding a marmalade-spiked orange jelly and the rich dark chocolate just adds an extraness to these jaffa cakes but does not take away from the orange centre and soft sponge.

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Making the cakes is easy and a lot of fun; just keep in mind the chocolate coating won’t look as perfect as the store-bought versions but no-one will mind what they look like when they taste them because they are so yummy and will keep you going back until they are all gone.

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Jaffa Cakes

Course Snacks
Cuisine British
Keyword Cakes, chocolate, jaffa, jaffa cakes, orange jelly, Snacks
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 12 cakes

Ingredients

Jelly

  • 135 g Orange Jelly
  • 150 ml Boiling Water
  • 1 Orange finely grated zest only
  • 1 tbsp Marmalade

Sponge

  • 1 Egg
  • 25 g Caster Sugar
  • 25 g Self-Raising Flour

Topping

  • 180 g Dark Chocolate

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.

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