Jaffa Cakes are the ultimate moreish bite-size treat.
Light and soft sponge, a single layer of citrus and orange jelly and a generous coating of Bournville dark chocolate makes the perfect free from jaffa cake.
Ingredients
Makes 10
For the sponge:
- 1 Large Egg
- 25g Caster Sugar
- 25g GF Self-Raising Flour (Sifted)
For the jelly:
- 135g Orange Jelly
- 200ml Boiling Water
- 1 Medium Orange (Zest Only)
For the topping:
- 180g Dark Chocolate (I use Cadbury Bournville)
Instructions
Break the jelly into small pieces along with the orange zest into a bowl. Pour 200ml of boiling water and stir until the jelly is dissolved. Pour the jelly into a shallow baking tray and leave in the fridge until it is set.
Preheat the oven to 180 degrees and grease a shallow bun tin.
For the sponge, whisk the egg and sugar together for 5 minutes – the mixture should become pale and fluffy. After this, gently fold in the sifted flour. Fill each well in the shallow bun tin three-quarters full and then bake for 8 minutes. The sponge should be golden brown and spring back up when lightly pressed.
Break the chocolate into small pieces and melt in a bowl.
Remove the jelly from the fridge and cut 10 even discs using a 5cm round cutter (or the rim of a shot glass works perfectly well too). Place one jelly disc on top of each sponge.
Spoon the melted chocolate over the jelly discs and sponge. Using a fork, lightly create a criss-cross pattern on top of the chocolate. Once you have decorated all the cakes, leave to set completely.
I look forward to seeing your creations!
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