Sweet tooth satisfaction at home: Homemade jaffa cakes

Sundays should always be full of your favourite activities to help fend off any chance of the pre-Monday blues creeping in. I had a lovely weekend back in Birmingham, catching up with family and enjoying a beautiful wedding of a good friend. I got back to the city Sunday afternoon not quite willing to accept the weekend was almost over. I had a few ingredients left over from last weekend’s chocolate sponge so I decided to try out making my own homemade jaffa cakes.

I saw the recipe some time ago over on Florence Finds and it looked so easy I logged it in my memory. The recipe is by Simon Rimmer from BBC Food Recipes. So, here’s how you make them.

Ingredients:

For the cakes you’ll need

  • 2 eggs
  • 50g caster sugar
  • 50g plain flour, sieved
  • A little butter for greasing

For the jaffa filling you’ll need

  • 1 x 135g packet orange jelly
  • 1 tbsp orange marmalade
  • 125ml boiling water
  • 200g good quality dark chocolate

Preheat the oven to 180C/350F/Gas 4. Grease a 12-hole muffin tray with a little butter.

Break up the jelly cubes and mix together the jelly, marmalade and boiling water until the jelly has dissolved.

Pour the mixture into a shallow-sided baking tray and form a 1cm/½in layer of jelly. (I lined the tray with cling film to make sure it would come out OK.) Set aside until completely cooled, then chill in the fridge until set.

Whilst the jelly is cooling, get started on your cakes. Simon advises that you should bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). I missed this step and went straight to – add the eggs and sugar to the bowl, whisk for a few minutes until the mixture is pale, fluffy and well combined. Sieve the flour, whisking continuously, until a thick, smooth batter forms.

Divide your cake batter over a 12-hole muffin tray. Pop the tray in the oven and bake the cakes for 8-10 minutes, or until pale golden-brown and cooked through. Remove from the oven and set the cakes aside, still in their tray, until cool.

When the jelly has set and the cakes have cooled, cut small discs from the layer of jelly (I used a champagne flute as it was a great size). Sit one jelly disc on top of each cake.

Now for the best part, melting chocolate! I used Cadbury Dairy Milk as the local Tesco Express was annoyingly out of dark. Bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the chocolate and stir until melted.

Then pour over the cakes sitting in the muffin tray. Set aside until the melted chocolate has cooled and set.

Carefully remove from the tray, boil the kettle and enjoy with a cup of tea.

Overall it was pretty easy and, apart from having to wait for the jelly to set, not very time consuming. In comparison to the Jaffa Cakes we know and love, these were good but definitely not the same. The texture of the sponge was a bit heavy but I wonder if the missing step would sort that out?! I would also recommend letting the melted chocolate cool properly. I was a bit eager which meant some of the jelly melted, although this does give a more rustic homemade look in my opinion…

You can read how Florence’s guest blogger got on in this post.

Do you fancy giving these ago? Or do you love Jaffa Cakes too much they could never compete?