Jaffa
Indulge in the delightful layers of this homemade Jaffa recipe, a nostalgic treat that combines zesty orange jelly, airy sponge, and a glossy dark chocolate coating. Perfect for snack time or dessert, this easy-to-follow recipe brings the iconic flavor of Jaffa cakes straight to your kitchen. Featuring a homemade or store-bought orange jelly layer, buttery sponge rounds baked to golden perfection, and a rich melted dark chocolate finish, these bite-sized confections are as impressive as they are delicious. Ready in under 30 minutes of active prep time and ideal for serving up to 12, this crowd-pleaser is a must-try for lovers of citrus and chocolate. Whether you enjoy them as an afternoon pick-me-up or a party centerpiece, these Jaffa cakes are bound to become a household favorite!
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Recipe Information
Ingredients
- 135 grams Orange jelly (store-bought or homemade)
- 250 ml Hot water
- 50 grams Unsalted butter
- 50 grams Granulated sugar
- 2 large Eggs
- 50 grams Self-raising flour
- 1 teaspoon Vanilla extract
- 150 grams Dark chocolate
Instructions
Prepare the orange jelly: If using store-bought jelly, dissolve the jelly in the 250 ml of hot water as per packet instructions. Pour the jelly mixture into a shallow baking dish to create a thin layer (about 1 cm thick). Let it set in the fridge for at least 1 hour.
Preheat your oven to 180°C (350°F) and lightly grease a 12-hole shallow bun tin.
In a mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Gently fold the self-raising flour into the mixture until smooth, being careful not to overmix.
Spoon approximately one tablespoon of the batter into each hole of the greased bun tin. Smooth the tops gently with a spoon or spatula.
Bake in the preheated oven for 8-10 minutes, or until the sponge is golden and springs back when lightly touched. Leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Once the jelly is set, use a small round cutter (about 4 cm in diameter) to cut out 12 discs of jelly.
Place one jelly disc on top of each cooled sponge base.
Melt the dark chocolate in a heatproof bowl set over a pot of gently simmering water (double boiler method). Once melted, remove the bowl from the heat and let the chocolate cool slightly for easier handling.
Spoon the melted chocolate over each jelly-topped sponge. Use the back of the spoon to spread the chocolate to the edges, fully covering the jelly.
Allow the chocolate to set completely at room temperature or in the fridge for quicker results before serving.
Nutrition Facts
Calories |
1798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.7 g | 129% | |
| Saturated Fat | 54.7 g | 274% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 602 mg | 26% | |
| Total Carbohydrate | 198.9 g | 72% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 143.3 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 206 mg | 16% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 1283 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
