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.
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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
1 free-range egg
40g of caster sugar
Melt the butter in a saucepan over a moderate heat, add to the egg, then gently fold in the flour and ground almonds
1 tbsp of unsalted butter
60g of plain flour
20g of 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
12 tsp Seville orange marmalade
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
75g of 65% dark chocolate
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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