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January 19, 2013 / mintcustard

Home made jaffa cakes

I am such a sucker for nostalgia. In the past I’ve had a go at making Tunnocks tea cakes and Bourbon biscuits. When I saw that this month’s Tea time treats challenge is citrus hosted this month by Karen at Lavender and Lovage. I knew I had to make my own jaffa cakes.

I use a BBC good food recipe, you can find it here. A word of warning the jelly is very concentrated and I needed to keep the bowl over a pan of hot water to get the jelly to  fully dissolve, but that may be because I was making these in Narnia! I am not getting into the” are these cakes or are they biscuits” thing, all I know is they taste great, and home made ones taste even better.

coated jaffa

Home made Jaffa Cakes – adapted from Simon Rimmer’s recipe.

Ingredients

For the cakes
  • 2 free-range eggs
  • 50g/2oz caster sugar
  • 50g/2oz plain flour, sieved
For the filling
  • 1 x 135g/4¾oz packet orange jelly, chopped
  • 1 tbsp orange marmalade
  • 125ml/4½fl oz boiling water
  • 200g/7oz good quality chocolate, 100g milk, 100g dark

Preparation method

  1.  For the filling, in a bowl, mix together the jelly, marmalade and boiling water until the jelly has dissolved and the mixture is smooth. Pour the filling mixture into a shallow-sided baking tray or large dish to form a 1cm/½in layer of jelly. Set aside until completely cooled, then chill in the fridge until set.jaffa jelly
  2. Preheat the oven to 180C/350F/Gas 4.
  3. 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 4-5 minutes, or until the mixture is pale, fluffy and well combined
  4. spongeAdd the flour, beating continuously, until a thick, smooth batter forms.
  5. Half-fill each well in a 12-hole muffin tin with the cake batter. Transfer the tin to the oven and bake the cakes for 8-10 minutes, or until pale golden-brown and cooked through (the cakes are cooked through when a skewer inserted into the centre of the cakes comes out clean.) Remove from the oven and set the cakes aside, still in their tray, until cool.cooked sponge
  6. When the jelly has set and the cakes have cooled, cut small discs from the layer of jelly, equal in diameter to the cakes. Sit one jelly disc on top of each cake.jelly on sponge
  7. 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 chocolate and stir until melted, smooth and glossy, then pour over the cakes. Set aside until the melted chocolate has cooled and set.coated jaffa

Repeat after me, as they used to say in the advert, “Full moon, half moon, total eclipe!”

 

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