You are currently using an older version of Internet Explorer, for the best experience of our site we recommend updating to a newer version of one of the following: Google Chrome, Microsoft Internet Explorer, Mozilla Firefox, Apple Safari

Close this message
Lakeland, the home of creative kitchenware

Your basket is currently empty

Jaffa Cakes



From our Lakeland Cupcakes and Cookies Book

Makes 25

Ingredients

    cake

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

    jelly

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

Instructions

    • 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 jelly and place in the fridge to set.
    • Preheat the oven to 180°C/350°F.
    • Fit a large piping bag with a plain 1cm nozzle. 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.
    • Sift the flour three times. Transfer the egg mix to a large bowl and fold in the sifted flour. Pipe 25 x 4cm rounds onto the oven trays, leaving about 3cm between each.
    • Sprinkle each round evenly with the 2 tbsp 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.

Products you may find helpful with this recipe

23cm Square Loose-Based Cake Tin
23cm Square Loose-Based Cake Tin
£12.99
5 stars out of 5 based on 1 reviews.
30cm x 25m Baking Parchment Roll in Cutter Box
30cm x 25m Baking Parchment Roll in Cutter Box
£5.99
4 stars out of 5 based on 21 reviews.
Double Sided Cutter Set
Double Sided Cutter Set
£4.49
4 stars out of 5 based on 17 reviews.
My Kitchen Cook & Bake Multi-Purpose Oven Tray
My Kitchen Cook & Bake Multi-Purpose Oven Tray
£11.99
4 stars out of 5 based on 35 reviews.