Monday, 2 November 2015

Homemade Jaffa Cakes

Jaffa cakes are a lovely cake-like biscuit, made of a fat free sponge with a layer of orange jelly on top and then coated on top of that with lovely dark chocolate.

I had the suggestion for making them from my sister in Canada, clearly she was yearning for some, though she wont be able to eat mine from thousands of miles away.

Having checked a few recipes, which were all very similar, I opted to follow the recipe on BBC Food .It is very simple, if a little time consuming and the result are very pleasing indeed.  The homemade version tastes just like the shop bought ones.  It is very easy to get carried away and eat one after the other.

In the Czech Republic they have the same thing, but call them Coko Piskoty and use different flavours of jelly.  I may well make them again with a cherry or raspberry flavour, they will be awesome I am sure.
Homemade Jaffa Cakes

Ingredients:
For the cakes
  • 2 free-range eggs
  • 50g/2oz caster sugar
  • 50g/2oz plain flour, sieved
For the filling
  • 1 x 135g/4¾oz packet orange jelly, chopped
  • 1 tbsp orange marmalade
  • 125ml/4½fl oz boiling water
  • 200g/7oz good quality dark chocolate, minimum 70 per cent cocoa solids, broken into pieces
Method:
Preheat the oven to 180C/350F/Gas 4.
For the cakes, 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 eggs and sugar to the bowl and beat continuously for 4-5 minutes, or until the mixture is pale, fluffy and well combined.
Add the flour, beating continuously, until a thick, smooth batter forms.
Half-fill each well in a 12-hole muffin tin with the cake batter. 
Transfer the tin to the oven and bake the cakes for 8-10 minutes, or until pale golden-brown and cooked through (the cakes are cooked through when a skewer inserted into the centre of the cakes comes out clean.) 
Remove from the oven and set the cakes aside, still in their tray, until cool.
Meanwhile, for the filling, in a bowl, mix together the jelly, marmalade and boiling water until the jelly has dissolved and the mixture is smooth. 
Pour the filling mixture into a shallow-sided baking tray or large dish to form a 1cm/½in layer of jelly. Set aside until completely cooled, then chill in the fridge until set.
When the jelly has set and the cakes have cooled, cut small discs from the layer of jelly, equal in diameter to the cakes. Sit one jelly disc on top of each cake.
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, smooth and glossy, then pour over the cakes. Set aside until the melted chocolate has cooled and set.

2 comments:

  1. Shut up!!
    These look stunning. Your sister in Canada is salivating. Well done.

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  2. Oh yes, mouth-watering it is they are. Munching my way through another right now.

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