The first time I heard about Jaffa Cakes was during one of the earlier seasons of MasterChef Australia. Intrigued by their rather cute look, I had decided to attempt making these one day, obviously, when I began baking…(which eventually turned out to be today). It is extremely simple to make these cakes, and they’re extremely addictive as well. And while mine neither look pretty, nor very neat, I’m sold on their taste and hence, make this post 😀
Jaffa Cakes are quintessentially British (from what I have heard) and were launched by McVitie and Price in 1927. These ‘cakes’ are also often called as biscuits, due to their biscuit-like appearance and have long since been a part of the “biscuit or cake?” debate. Comprising of three layers; a Genoise sponge, an orange jam or jelly and a topping of chocolate, Jaffa Cakes were named after the seedless Jaffa oranges.
My cakes are quite eggy, and since we love that eggy flavour, it’s equally delicious…but I suggest using 1 large egg, or 2 small ones, for a less-eggy cake. Also, you can add a dash of orange extract in your cakes, or even vanilla if you prefer. Personally, I loved the cakes this way.
Jaffa Cakes (Recipe adapted from Simon Rimmer’s BBC Food website)
Ingredients: (Makes 12 cakes)
For the cakes:
- Eggs – 2 large (Free-range)
- Castor sugar – 50 gm
- Plain flour, sieved – 50 gm
For the Filling:
- Orange jelly – About 1/2 a packet of jelly crystals or a pack of 135 gm readymade orange jelly, chopped (I used 1/2 a packet of Weikfield jelly crystals)
- Orange marmalade – 1 tbsp OR Orange juice
- Boiling water – 120 ml to dissolve and set the jelly
For the topping:
- Dark chocolate, minimum 55% to 70% cocoa solids – 200 gm, broken into pieces
- Preheat the oven to 180C/350F
- For the cakes, bring a little water to the boil in a pan, then reduce the heat until the water is simmering.
- Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water).
- Add the eggs and sugar to the bowl and beat continuously for 6 to 7 minutes, or until the mixture is pale and fluffy.
- Add the flour, beating continuously, until a thick, smooth batter forms.
- Fill a 12-hole muffin tin with the cake batter, reaching only half-way through.
- Transfer the tin to the oven and bake the cakes for 8-10 minutes, or until pale golden-brown and cooked through or when a skewer inserted into the center of the cakes comes out clean
- Remove from the oven and set the cakes aside, still in their tray, until cool.
- Meanwhile, for the filling, in a bowl, mix together the jelly, marmalade and boiling water until the jelly has dissolved and the mixture is smooth. (In my case, I made the jelly the night before according to packet instructions, mixed the marmalade and left it overnight in the fridge to set).
- Pour the filling mixture into a shallow-sided baking tray or large dish to form a 1cm/½in layer of jelly.
- When the jelly has set and the cakes have cooled, cut small discs from the layer of jelly, a little smaller in diameter to the cakes.
- Place one jelly disc on top of each cake.
- Chop the chocolates into small pieces, and melt them in the microwave, until smooth and glossy.
- Keep a check after every 30 seconds, or the chocolate will burn.
- Let the chocolate cool slightly (or you’ll melt the jelly) and then pour liberally over each jelly-topped cake.
- Let the excess chocolate drip off the sides of the cakes, and if you can resist, store them in an air-tight container….keeps well for 1 or 2 days in the fridge.