Updated: Apr 17, 2020
These zesty orange jaffa cakes - delicious light sponge, zesty orange jelly and decadent chocolate - are surprisingly easy to make
Here's our recipe:
80g orange jelly
1tbsp no peel orange marmalade
125ml smooth orange juice
40g caster sugar
40g plain flour
1 large egg
20g of melted unsalted butter plus alittle extra for greasing
100g plain chocolate
1. First make the jelly - this takes two hours to set in the fridge so remember to make it in advance. Place the jelly, marmalade and orange juice in a pan and gently warm over a low heat until everything has dissolved completely. Then pour into a 20x20 cm square cake tin lined with cling film. Leave to set in the fridge - this takes around two hours.
2. Next make the little cakes. Preheat the oven to 180 degrees C. Grease a 12 hole fairy cake tray. Whisk the egg and sugar together in a bowl using an electric hand whisk.until pale, light and fluffy. Drizzle in the melted butter and whisk again. Next fold in the sifted flour. You should have a light sponge mixture at this stage. Spoon the mixture into the 12 hole tin and bake for about 10 mins until they are golden. Leave in the tray for a couple of mins then remove to leave to cool completely on a cooling rack.
3. Next the fun bit - construction! Use a round biscuit cutter to cut out discs of jelly and place one on each little sponge. Eat the left over jelly!! Melt the plain chocolate in a bowl over a saucepan of simmering water and then spoon over to coat the whole little cake. It's quite messy and will drip onto the work surface. Allow to set and enjoy!