> Recipes > Chocolate

Jaffa orange cakes

by
Kate Doran
Jaffa orange cakes
  • Snack
  • medium
  • 12
  • 45 minutes, plus 2 hours setting time

PT45M

PT2H

Share recipe

Related recipes

Chocolate peanut butter cups
Kate Doran
Jaffa cakes
Marcus Wareing
Odette's Jaffa cake
Bryn Williams
Curley Wurly
William Curley
Torrone di Cremona – nougat with vanilla and citrus
Valeria Necchio

hide story show story

Somehow greater than the sum of their parts, Jaffa Cakes are one of my favourite teatime treats. And even though I'm thirty years old, I still like to lick off the chocolate then nibble carefully round the sponge until there's just a disc of wobbly orange jelly left. The sponge base is inspired by those irresistible French teacakes, financiers, but it's the zingy orange middle that really sets this recipe apart.

This recipe is from Kate's new book Homemade Memories: Childhood Treats with a Twist published by Orion, 2015.

Ingredients

save recipe
recipe saved
print recipe
shopping List
save recipe
recipe saved
print recipe
shopping List

Method

save recipe
recipe saved
print method
1
To make the jelly, combine the sugar and orange peel with 120ml water in a small saucepan. Bring to the boil then simmer for 10–15 minutes until the liquid has reduced by about half
2
Meanwhile, line an 18cm square tin with cling film. Place the gelatine sheets in a bowl of cold water and soak for 5 minutes
3
Remove the syrup from the heat and strain into a measuring jug. Squeeze as much water as possible out of the gelatine leaves, then stir them into the warm syrup until dissolved. Stir in the orange juice before straining into the lined tin. Chill for 2 hours, or until firm
4
Preheat the oven to 190°C/gas mark 5
5
To make the cakes, measure out 30ml of the browned butter and set aside. Use the remaining brown butter to grease a 12-hole muffin tin
6
Sift the icing sugar and flour into a bowl, then whisk in the ground almonds and orange zest. Add the egg whites, salt and the cooled brown butter and whisk to a thick batter
7
Divide the batter between the muffin tin holes and bake for 9–12 minutes until the cakes are lightly golden and firm to the touch. Remove from the oven and leave to cool in the tin completely
8
When the jelly has set, use a 4cm cutter to cut out discs from the layer of jelly. Carefully place one disc on top of each cooled cake
9
To finish the cakes, melt the chocolate in a heat-proof bowl suspended over a pan of barely simmering water (or in the microwave) and leave to cool for 10–15 minutes
10
Carefully spoon 1–2 teaspoons of melted chocolate over the top of each jelly disc, coating the top of each cake. Leave to cool completely. The cakes will keep in an airtight container for 2 days
Share recipe
Kate Doran Profile Picture
Kate Doran

Kate Doran is the blogger behind 'The Little Loaf', specialising in nostalgic baking recipes.

Get in touch

Jaffa orange cakes

 
 

Please enter text

The message must have at least characters

The message must be less than characters

Unfortunately, a problem occured and we are not able to send your comment. Please try again later.

Technical details:

NAVIGATE

© Great British Chefs 2020