Chocolate
Jaffa Cakes
- Prep time 1 hour
- Cook time 20 minutes
- makes 12-16
Author Notes
The Jaffa cakes are biscuit-sized cakes, topped with orange jelly and half-covered with a thin layer of chocolate. When I was living in London, I had Jaffa cakes almost weekly if not daily. These little iconic treats were offered to me by the kindest women, often with a nice cup of tea. I still remember the mix-matched tray of mugs and a cute little saucer full of Jaffa cakes.
Of course, store-bought Jaffa cakes are yummy and readily available in international sections at your local supermarket even in the U.S., but I really wanted to make my own Jaffa cakes, so I can use fresh ingredients. I am so happy with how they turned out! —Yoojung J.
What You'll Need
Ingredients
- Orange Jelly
-
150 milliliters
Orange Juice (Freshly squeezed or store bought)
-
50 grams
Granulated Sugar
-
1 tablespoon
Orange Zest
-
3
Gelatin Sheets, Bloomed
- Cake
-
2
Large Eggs
-
50 grams
Granulated Sugar
-
1/4 teaspoon
Vanilla Extract
-
60 grams
All Purpose Flour
-
1 pinch
Salt
-
180 grams
Dark Chocolate, for topping
Directions
- Orange Jelly
- In a small saucepan, put 50 grams of granulated sugar, orange juice, and orange zest together and put it on medium-low heat until the sugar is dissolved (Do not let this mixture boil!)
- Add the bloomed gelatin into the orange juice mixture, and let the gelatin dissolve.
- Pour the mixture into a plastic-wrap lined tray and place it in the refrigerator to set for at least 45 minutes.
- Cake
- Preheat the oven to 350°F and generously grease a muffin tin with butter.
- With a hand mixer, mix the eggs, vanilla extract, and 50 grams of sugar in a bowl until it is pale and fluffy. Add a pinch of salt into the flour, then gently fold the flour into the egg mixture.
- Drop a tablespoon of mixture into each cup of the greased muffin tin. Bake in the preheated oven for 8-10 minutes, or until the cake springs to the touch and the edges are golden brown. Let the cakes cool in the tin for few minutes, then move them to a wire rack to completely cool.
- Take out the set jelly from the refrigerator. Using a pastry cutter (or a large piping tip), cut out small round disks of orange jelly and place them on the center of each cake.
- Cut the chocolates into small pieces, and melt them over steaming or barely simmering water. (Do not let water get in your chocolate) remove the chocolate from heat, let it cool until the consistency is smooth and silky.
- Pour a spoonful of chocolate onto each cake topped with orange jelly and level the chocolate, sealing the top half of each cake. When the chocolate is slightly cooled, you can make a criss-cross pattern by gently pressing a fork onto each cake.
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