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Jaffa cakes

We love to recreate our favourite shop bought snacks in the SORTED kitchen. Jaffa cakes are surprisingly easy to make and taste great! When you make your own, you can even play around with the flavours of the jelly and sponge! Give it a go!

Ingredients & RecipePrint


  • 1 orange
  • orange jelly cubes
  • plain flour (50g)
  • caster sugar (50g)
  • 2 eggs
  • a bar of dark chocolate (200g)


zest the orange and set aside for later.
dissolve the jelly cubes in half the recommended amount of water and squeeze in the juice of the orange.
pour the jelly mixture into a shallow baking tray lined with clingfilm so that it forms a sheet about a 1/2 cm thick.
put the jelly in the fridge to set.
preheat an oven to 180ÂșC.
boil a pan of water and reduce to a simmer.
place a mixing bowl over the simmering water and add the sugar, eggs and orange zest then whisk until pale and fluffy.
add the flour to the egg mixture and fold in carefully until well mixed.
grease a muffin tin and spoon in the batter, only adding enough to just coat the bottom of each indent.
bake the cakes for 10 minutes until golden and they spring back when lightly touched.
ease the sponges loose once they have cooled, but keep them in the muffin tin.
melt the chocolate slowly in a microwave.
cut the jelly sheet into discs a little smaller than diameter of the cakes.
place a jelly disc onto the centre of each sponge.
drizzle the melted chocolate so that it just covers the top of the jelly and the cake in a thin layer.
wait for the chocolate to set before popping them out of the muffin tins and stacking them ready to enjoy.

makes 12

Jaffa cakes

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