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Jaffa Cakes

What you need (makes 25)


  • 250ml orange juice
  • 2 tbsp orange marmalade
  • 85g packet orange jelly crystals


  • 110g caster sugar
  • 2 eggs
  • 150g plain flour, triple sifted
  • 2 tbsp caster sugar, to sprinkle
  • 400g good quality dark chocolate
  • 3 slices glacé orange, cut into 25 wedges

What you do

  • Combine the orange juice and marmalade in a small saucepan, bring to the boil then remove from the heat. Add the jelly crystals, stir until dissolved and allow to cool. Line a 23cm square deep cake pan with baking parchment, extending the parchment above the edges, pour in the jelly and place in the fridge to set.
  • Preheat the oven to 180°C/350°F. Grease two oven trays then line with baking parchment.
  • Evenly spread the 110g sugar in a shallow oven tray and heat in the oven until it is hot to the touch. Using an electric mixer, beat the eggs in a small bowl for about 1 minute, add the hot sugar and continue to beat for about 10 minutes or until the mixture is thick enough to hold its shape.
  • Transfer the egg mix to a large bowl and fold in the flour. Using a plain nozzle, pipe 25 x 4cm rounds onto the oven trays, leaving about 3cm between each.
  • Sprinkle each round evenly with caster sugar and bake, one tray at a time, for about 4 minutes. Cool on the trays.
  • Lift the jelly onto a board and cut out 25 rounds using a 4cm cutter. Top each sponge with a jelly round and place on a wire rack over a tray.
  • Melt the chocolate in a heatproof bowl over a pan of simmering water. Do not let the base of the bowl touch the water. Using a tablespoon to drizzle the chocolate, coat the sponge and jelly rounds and allow to cool. When almost set, top each with a wedge of glacé orange.