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.
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1 packet orange jelly cubes
50 g plain flour
50 g caster sugar
200 g dark chocolate
Dissolve The Jelly
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.
Set The Jelly
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 The Oven
Preheat an oven to 180ºC.
Whisk The Eggs
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
Add the flour to the egg mixture and fold in carefully until well mixed.
Bake The 'muffins'
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.
Top With Chocolate
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.
Serve As The Perfect Snack!
Wait for the chocolate to set before popping them out of the muffin tins and stacking them ready to enjoy.