Homemade Jaffa Cakes Recipe


Ingredients

For the Cakes
2 large eggs room temperature
1/4 cup caster/granulated sugar 50g
1/4 teaspoon vanilla extract
1/2 cup plain/all-purpose flour 60g

For the Filling
1/4 cup caster/granulated sugar 50g
1/2 cup orange juice 120ml
1 sachet gelatine 12g
For the Topping
3/4 cup dark chocolate 130g, chopped

Instructions

For the Filling
  1. Place the sugar, and orange juice into a saucepan and bring to a simmer. Once the sugar has dissolved, sprinkle the gelatine on top and stir it in. Do not boil. Line a muffin pan with aluminium foil, then pour 1 tablespoon of the orange mixture into each hole. Chill for 1 - 2 hours until set.

For the Cakes
  1. Preheat the oven to 180C/350F/Gas 4.
  2. In a heat-proof bowl over a pan of simmering water, add the eggs and sugar and beat using a hand mixer until pale and frothy - about 4 - 5 minutes. Remove from the heat, then stir in the vanilla, and fold in the flour.
  3. Remove the jelly and foil from the muffin pan. Grease the pan for the cake mixture. Pour the batter into the prepared pan, about 1 tablespoon of batter per muffin hole. Bake for 8 - 10 minutes or until a toothpick inserted comes out clean. Allow to cool for 5 minutes in the pan before removing them to a wire rack to cool completely.
  4. Once the cakes are cool, gently remove the jellies from the foil. I shaped out smaller circles from the centre of the jellies before gently pulling them off the foil. You don't have to, but I wanted my jelly slightly smaller than the cakes.

For the Topping
  1. Microwave the chocolate until melted and smooth, stirring every 10 - 20 seconds. Allow to cool slightly, then using a spoon, spread the chocolate over the tops of the jelly, gently spreading to the edges of the cakes. For looks, gently press the tines of a fork on top of the chocolate and lift up. Leave to set.

Original recipe and more pictures visit: Homemade Jaffa Cakes @ marshasbakingaddiction.com

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