Marcus Wareing's Jaffa cakes recipe calls for a touch of marmalade garnish and ground almonds in the mix, adding a richer texture and flavour. These traditional little chocolate treats have never tasted or looked so good and you may even start making this Jaffa cake recipe instead of trotting out to the shop to get pre-made Jaffa cakes to satisfy your chocolate craving

Start this Jaffa cake recipe by preheating your oven to 180°C/Gas mark 4 and greasing a 12-hole muffin tin
Break the warmed egg into a mixing bowl, add the sugar, then whisk on high speed for 10 minutes until light and fluffy
Melt the butter in a saucepan over a moderate heat, add to the egg, then gently fold in the flour and ground almonds
Spoon into the moulds and bake for 10 minutes or until a skewer inserted comes out clean
Allow the Jaffa cakes to cool on a wire rack, then cut each one in half through the middle, forming a base and a lid
Scoop out a small piece of each base and fill with a teaspoon of marmalade, then put the lids back on top
Melt the chocolate in a bowl placed over a pan of simmering water until smooth. Place a tray lined with baking paper on your work surface then, using a fork, dip the Jaffa cakes in the chocolate, then set them on the paper
When you have dipped all the Jaffa cakes, put them in the fridge to set for 10–15 minutes. As a garnish, decorate with small pieces of peel from the marmalade
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Jaffa Cake Recipe

  • 1 free-range egg, sat in warm water for 10 minutes
  • 40g of caster sugar
  • 1 tbsp of unsalted butter, plus extra for greasing
  • 60g of plain flour
  • 20g of ground almonds
  • 12 tsp of Seville orange marmalade
  • 75g of 65 % dark chocolate, broken into chunks


  1. Mini muffin baking sheet
  2. Electric hand whisk

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This simple Jaffa cakes recipe is from legendary chef Marcus Wareing. This remaking of the classic Jaffa cake recipe is packed with flavour and looks great

Jaffa cakes recipe Tweaks

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Made these for our NYE dinner party and found them a bit on the dry side (I doubled everything). As a novice baker it was a great experience, especially discovering why the chocolate turned to mud (teeny splash of water...oops) and had to start again...more marmalade inside perhaps?
30 December 2012
I think the best thing to do is find a mini muffin or cupcake tin. There are plenty online, I found mine on amazon.
21 August 2012
I don't think a muffin tin is the right description for the tin needed here. I figure from the photo that you want a tin more like a mini morsel tin. My muffin tins are way too big for this quantity.. I used a wetted finger to smooth down the tops. Any tips on how to portion evenly would be welcome too for non professional home bakers like me.
10 May 2012