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For the orange jelly

  • 135g pack orange jelly
    cut into cubes (ensure vegetarian, if needed)
  • 1 tbsp orange marmalade
    (optional)
  • 1-2 oranges
    juiced (you’ll need 50ml juice)

Nutrition: Per serving (14)

  • kcal107
  • fat4g
  • saturates2g
  • carbs16g
  • sugars12g
  • fibre1g
  • protein2g
  • salt0.1g
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Method

  • step 1

    First, make the orange jelly. Put the jelly cubes and marmalade (if using) in a medium heatproof bowl. Pour in the orange juice and 100ml boiling water, then stir until the jelly cubes have dissolved. Pour the mix into a shallow baking tray (ours was 25 x 20cm) lined with cling film – it should come about ½cm up the side. Chill for 2 hrs or overnight until set.

  • step 2

    Heat the oven to 180C/160C fan/gas 4 and butter a shallow 12-hole cupcake tin. Tip the egg and sugar into a bowl and beat with an electric whisk for 5 mins until pale and fluffy. Or, do this in a stand mixer. Sift over the flour, add the orange zest and fold gently until there are no more pockets of flour. Spoon 1 tbsp into each hole of the tin and gently spread to the edges using the back of the spoon. Bake for 8-9 mins until the sponge is golden and a skewer comes out clean. Cool in the tin for 2 mins, then transfer to a wire rack to cool completely.

  • step 3

    Invert the set jelly onto a board, remove the cling film and stamp out discs using a 5cm round cutter. Flip the sponges over so the flat side is facing up, then top each with a jelly disc. Tip the chocolate into a heatproof bowl and melt in short bursts in the microwave, or set the bowl over a pan of simmering water ensuring the bowl doesn’t touch the water. Set aside to cool slightly for 10-15 minutes, stirring occasionally, before spooning onto the jaffa cakes. Spoon 1-2 tsp of the melted chocolate over each disc of jelly, spreading it gently to cover. Leave to set for 2-3 mins, then gently press the tines of a fork into the chocolate. Leave to set for 1 hr before serving. Will keep for up to three days in an airtight container.

Recipe from Good Food magazine, April 2022

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Comments, questions and tips (6)

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Overall rating

A star rating of 4.4 out of 5.5 ratings
J T 3 avatar

J T 3

I doubled the quantities and used muffin cases for ease of baking, a tablespoon measurement gave me 17 sponge bases, which are too many for the jelly but they are nice with a spoon of chocolate spread

Joyiscooking

These were fun to make. No problem at all. Tasted absolutely delicious. Everyone wants more.

sarayna99551

question

Is there a typo in the quantity of flour and sugar? 1 tbsp of each for the whole recipe cannot be right…

medisin

2tbsp of each. The cake relies on you beating the egg til it’s really fluffy, so it’s a light airy mixture. And you’re only making a tiny quantity, as you’ll know if you’ve ever eaten a whole packet of Jaffa cakes in one go (I’m admitting nothing…).

julianne.buchananRcwLjhgq

I found the quantity of the ingredients was not enough to make 12, I added another tablespoon of flour and managed to just make 8. I would like to know what the equivalent in grams is used to equate 1 tablespoon for this recipe. The measure I used said 15ml = 1tblsp. Apart from that this was fun to…

ValThompson

I found this recipe incredibly easy and had no issues with the chocolate on the jelly. I put them in the fridge before covering with the chocolate, which I had let cool. The result was spot on and I have been told that these are far better than the originals, so I for one will continue to make them.

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