Friday 28 October 2016

Jaffa Cake

Jaffa Cakes

Here is the complete recipe for traditional Jaffa Cake.

  • 2 medium oranges

  • Juice of 1 lemon

  • 1 tbsp caster sugar

  • 2 sheets of gelatine

  • 200g dark chocolate

For the sponge

  • 15g butter

  • 1 large egg, at room temperature

  • 1 large egg yolk, at room temperature

  • 40g caster sugar

  • 40g plain flour

  • Drop of almond extract (optional)

  • Zest one of the oranges into a measuring jug, then squeeze one of them in there, too.

  • Add the juice of the lemon, then enough extra juice to make the total volume up to 160ml.

  • Put in a small pan with the sugar and heat gently, stirring occasionally to dissolve the sugar. Take off the heat.

  • Meanwhile, soak the gelatine leaves in cold water until soft, then wring out well and stir into the warm juice. Line a 20cm cake tin with clingfilm, then pour in the juice and chill until set.

  • Heat the oven to 180C and grease a 12-hole muffin tin very thoroughly. Melt the butter and set aside to cool slightly.

  • Whisk the egg and yolk with the sugar at high speed for 5-8 minutes until very thick, and a little dribbled on to the surface forms a solid ribbon for a few seconds before sinking.

  • If using a food mixer for such a small amount, it’s wise to stir it all together very well first.

  • Sift the flour over the top (trust me, it’s worth the effort) and very gently fold in with a large metal spoon in a figure-of-eight motion, making sure you get to any pockets that might have sunk to the bottom while retaining as much air in the mixture as possible. Pour in the butter and almond extract if using, plus a pinch of salt, and fold to combine.

  • Divide between the muffin tin holes, making sure you don’t fill them completely, then bake for about 8 minutes until lightly golden and set. Leave to cool completely.

  • Cut out 4cm rounds of jelly (if you don’t have a cutter small enough, cut around a small jar lid or similar) and place in the middle of each cooled cake. Put in the fridge while you melt the chocolate.

  • Put the chocolate in a heatproof bowl set over but not touching a pan of simmering water and stir to melt.

  • Allow to cool until still liquid, but just warm, then spoon over the cakes, smooth the top as best you can and leave to set slightly.

  • Use a fork to create the criss-cross pattern on top of the jelly, but be gentle! Allow to set before eating.



Etiam at libero iaculis, mollis justo non, blandit augue. Vestibulum sit amet sodales est, a lacinia ex. Suspendisse vel enim sagittis, volutpat sem eget, condimentum sem.