Homemade Jaffa Cakes

If like me, you grew up eating the original Jaffa Cakes then you can probably understand how excited we were when we found out we could easily make these at home.

Ingredients

• 180G Dark Chocolate
• 135G Orange Jelly
• 25G Self Raising Flour
• 25G caster sugar
• 1 egg
• 200 ml Water

Method

Preheat oven to 180C

1, Begin by preparing your jelly. Mix the jelly contents with 200ml of boiling water and dissolve until all lumps have melted. Pour the liquid jelly onto a baking tray and place in the fridge, allowing it to set into a thin layer whilst we prepare the rest of the jaffa cakes.

2, Blend together the sugar and egg, whisking until you have a smooth and fluffy creamy texture. Now, sift in the flour and fold into your mixture.

3, Grease a 12 hole cupcake tray with some butter and pour in around a teaspoon of the mixture into each, this should evenly use up all the mixture.

4, Place this in the oven for 8 – 10 minutes, taking care they don’t burn as these do not take long at all.

5,  Remove from the oven and place each sponge on a tray to cool.

6, Allow to cool and in the meantime cut your jelly into smaller circles. Place these ontop of your sponges.

7,  Finally melt some chocolate in a bain marie; fill a pot with hot water and place over a hot stove to boil, Place a bowl over the pot with the chocolate inside and stir until it melts.

8, Allow the chocolate to cool and pour over the jelly, using a fork or stick to create the ridges in the chocolate.

Watch us cook instead

Homemade Jaffa Cakes

5 from 1 vote

If like me, you grew up eating the original Jaffa Cakes then you can probably understand how excited we were when we found out we could easily make these at home.

Prep Time4 hours hrs

Cook Time10 minutes mins

Course: Dessert

Cuisine: british, Gibraltar

Servings: 3

Author: Mama Lotties

Ingredients

• 180 G Dark Chocolate
• 135 G Orange Jelly
• 25 G Self Raising Flour
• 25 G caster sugar
• 1 egg
• 200 ml Water

Instructions

• Preheat oven to 180C
• Begin by preparing your jelly. Mix the jelly contents with 200ml of boiling water and dissolve until all lumps have melted. Pour the liquid jelly onto a baking tray and place in the fridge, allowing it to set into a thin layer whilst we prepare the rest of the jaffa cakes.
• Blend together the sugar and egg, whisking until you have a smooth and fluffy creamy texture. Now, sift in the flour and fold into your mixture.
• Grease a 12 hole cupcake tray with some butter and pour in around a teaspoon of the mixture into each, this should evenly use up all the mixture.
• Place this in the oven for 8 – 10 minutes, taking care they don’t burn as these do not take long at all.
• Remove from the oven and place each sponge on a tray to cool.
• Allow to cool and in the meantime cut your jelly into smaller circles. Place these on top of your sponges.
• Finally melt some chocolate in a bain marie; fill a pot with hot water and place over a hot stove to boil, Place a bowl over the pot with the chocolate inside and stir until it melts.
• Allow the chocolate to cool and pour over the jelly, using a fork or stick to create the ridges in the chocolate.