Homemade Jaffa Cakes

I’ve not been feeling up to spending much time in the kitchen lately, but after watching the return of The Great British Bake off I was inspired to try the technical challenge – jaffa cakes. Plus the fact that there has been a serious lack of cake in the house for a while – so I needed to do something about it!

I ended up using a recipe from The boy who bakes for the sponge bases – I’ve made Mary Berry’s before and although I had no problems with them, I wanted to try a different recipe this time for comparison. Edd’s genoise sponge contains eggs and a small amount of butter, so it is somewhat richer and slightly denser than Mary’s fatless sponge but I do prefer it. But no offense to Mary, I still love her!

You’ll find Edd’s recipe for blood orange jaffa cakes right here. I’ve bookmarked it and I’ll be giving it a try in late January/early February when blood oranges come into season. 

Jaffa Cakes

Makes 12

1 135g packet orange jelly

150ml water

Place the jelly cubes in a heatproof bowl and pour in 150ml boiling water. Stir until the jelly cubes have thoroughly melted. Pour into a shallow dish measuring 30cm x 20cm and place in the fridge for an hour or two or until competely firm.

For the sponges

1 large egg

30g caster sugar

30g self raising flour

15g (1 tablespoon) butter, melted and cooled

Preheat the oven to 180C and thoroughly grease a 12 hole muffin tin (or use cake release spray)

Place the egg and sugar into a medium bowl and using an electric mixer whisk together for 5 minutes or until the mixture is pale and thick. Sieve the flour over the egg mixture and carefully fold in. Pour in the butter and carefully fold in, taking care not to beat to much air out of the mixture by overmixing. Place about 1 tbsp of batter into each muffin tin base and bake for 7-10 minutes or until lightly browned around the edges and the cakes spring back when lightly pressed. Leave in the tins for a few minutes before turning out (you may need to carefully coax a few out using a butter knife, they can stick a little). Place on a wire rack to cool completely. 

Remove the jelly from the fridge and using a 2cm round cutter (I couldn’t find a cutter small enough so I used an icing nozzle) cut out 12 little rounds of jelly and place in the middle of each sponge.  

For the topping, place 150g dark chocolate over a pan of simmering water and leave until melted. Watch the chocolate doesn’t get too hot or it will melt the jelly. Using a spoon, spread the chocolate over the top of the jelly centres, gently spreading it over to the edges of the cakes. Leave to set. 

Are you baking along with GBBO this year? I posted these jaffa cakes on Twitter for #gbbotwitterbakealong – if you fancy joining in (there are some great prizes to be won!) head on over to Twitter and search for the hashtag to find out more ☺

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