I love Jaffa Cakes. They are biscuit sized cakes that are topped with a tangy orange jelly, and sealed with a layer of dark chocolate. I am being serious when I say it’s not hard to eat a whole packet of them in one go. They are that good, and addictive!
I can’t believe it’s taken me this long to try and bake up one of my favourite treats. Well, today’s the day, and I bring you my Homemade Jaffa Cakes! These are incredibly easy to make with few ingredients. You just can’t go wrong. And dare I say, these taste just like Jaffa Cakes, if not better!
If you haven’t tried Jaffa Cakes yet, you have got to make these as soon as possible. They’ll be your new favourite little cakes you’ll want to make time and time again. This recipe can easily be doubled to make 24 Jaffa Cakes – I know you want to. 😉
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
Preheat the oven to 180C/350F/Gas 4.
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.
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.
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
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.