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Jaffa cakes
Jaffa cakes
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Total Time:
40 minutes
Decadent chocolate sponge cakes infused with fragrant marmalade, a delightful treat that requires patience.
Ingredients:
  • 1 free-range egg
  • 50 g white caster sugar
  • 65 g self-raising flour
  • butter for greasing
  • 250 g marmalade
  • 100 g quality dark chocolate (70%)
  • 2 tsp vegetable oil (optional)
  • ½ an orange
Instructions:
  • Preheat your oven to 200°C/400°F/gas 6. Using an electric hand whisk, beat the egg and sugar until thick and creamy. Add the sifted flour and stir until combined. Grease a 12-hole jam tart tin and spoon 1 tablespoon of mixture into each hole. Bake for about 10 minutes until golden brown. Remove from the oven and let them cool on a wire rack. Slice the cakes in half horizontally once they are completely cooled. Heat the marmalade gently in a saucepan until thickened but spreadable. If desired, strain to remove any peel. Spoon a dollop of the marmalade onto the center of each cake. In a heatproof bowl over simmering water, melt the chopped chocolate with oil (if using) and 1 tablespoon of water. Stir in the grated orange zest. Once the chocolate thickens slightly, spoon it over the marmalade-topped cakes. Allow the chocolate to set before serving.

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