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September 14, 2014 / mintcustard

Jaffa cake slices

Jaffa cake slices.

Jaffa bars

Jaffa bars

I do love a jaffa cake, but the problem is one is never enough. Once the pack is opened they seem to vanish. Almost certainly into my mouth ready to be washed down with a bucket full of tea. So my theory behind these barsis, if I make them bigger than your average Jaffa cake I will need to eat only one, or two at a push. Well that’s the theory anyway!!!!

For the base
  • 3 free-range eggs
  • 75g caster sugar
  • 75g plain flour, sieved
For the filling
  • 1 x 135g/4¾oz packet orange jelly, chopped
  • 1 tbsp orange marmalade
  • 125ml/4½fl oz boiling water

Topping

  • 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. Line your 6″ by 11″ tin with cling film. Pour the filling mixture into the tin  to form a 1cm/½in layer of jelly. Set aside until completely cooled, then chill in the fridge until set.
  2. Remove from the tray when set, place on a board and keep in the fridge until later.
Jelly layer

Jelly layer

 

 

  • Add the eggs and sugar to a large bowl and beat continuously for 4-5 minutes, or until the mixture is pale, fluffy and tripled in volume.
  • Preheat the oven to 180C/350F/Gas 4.
  • Add the flour, fold in carefully.
  • Line the 6″ by 11″ tin you used for the filling with parchment. Pour in the batter.  Transfer the tin to the oven and bake the cake for 8-10 minutes, or until pale golden-brown and cooked through (the cake is cooked through when a skewer inserted into the centre of the cake comes out clean.) Remove from the oven and set the cake aside, still in the tray, until cool.
Fatless sponge base

Fatless sponge base

  • When the jelly has set and the cake has cooled, lay the jelly layer over the cake.
Jaffa layer waiting for the chocolate.

Jaffa layer waiting for the chocolate.

  • 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 cake.
  • Set aside until the melted chocolate has cooled and set.
  • Cut into bars and indulge.
Jaffa cake slice

Jaffa cake slice

 

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3 Comments

Leave a Comment
  1. Ema Jones / Sep 15 2014 9:58 am

    Loved the filling…
    Can I add in some slivered pistachios?

    • mintcustard / Sep 15 2014 11:20 am

      Of course you can. My recipes are just guidelines. Adapt them as you feel you want to.

      • Ema Jones / Sep 15 2014 4:08 pm

        Yeah, we must try everything that suits the palate 🙂
        Happy Cooking…

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