Jaffa cakes are surprisingly easy to make and taste great! Are they a cake or biscuit? Who knows! All we know is that chocolate, orange and sponge make for a heavenly combination. Bake up a batch and see what you think of this SORTEDfood version.
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 180ºC.
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. Cut the jelly sheet into discs a little smaller than diameter of the cakes. Place a jelly disc onto the centre of each sponge.
Melt the chocolate slowly in a microwave. 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