Mary's Jaffa Cake
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Mary’s Jaffa Cakes

This Mary’s Jaffa Cakes recipe is a traditional bake that everyone loves. In addition, it’s perfect for party treats and suppers with a cup of Tea.The Mary’s Jaffa Cakes are always a teatime winner, every bite brings a taste of nostalgia.

Mary made these Jaffa Cake biscuits using Orange  Flavoured Orange Icing Sugar but you can adapt it to any flavour you wish. The possibilities are endless!

In fact, with our Natural Flavoured Icing Sugar, you can bake this easy Mary’s Jaffa Cakes recipe in any flavour. Try to make it using Salted Caramel Natural Flavoured Icing Sugar, or combine flavours. For example, use our Velvet Vanilla Natural Flavoured Icing Sugar for baking the Sponge.

If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.

What is Mary’s Jaffa Cakes?

Jaffa Cakes are biscuit-sized cakes and named after Jaffa oranges and have three layers: a Genoise sponge base, a layer of orange flavoured jam and a coating of chocolate.

Check more recipes out here.

Ingredients

For the Jelly
135g (4 3/4 oz )packet orange jelly
The zest of 1 small orange finally grated
150ml boiling water
For the Sponge
50g (1 3/4 oz) Self Raising flour
50g (1 3/3 oz ) Sugar and Crumbs Orange Natural flavoured Icing sugar
2 large Eggs
Unsalted butter for greasing
For the Topping
180g (6 1/2 oz ) Plain Chocolate 46% coco

Instructions

1. For the jelly, break the jelly into pieces and place in a small bowl. Pour over the boiling water and stir until the jelly is completely dissolved.

2. Add the orange zest then pour into a shallow 30cm x 20cm tray. Chill in the fridge for 1 hour until set.

3.  Meanwhile, pre-heat the oven to 180C/Fan160C/Gas 4 and grease a 12 hole, shallow bun tin with butter.

4. Whisk the eggs and Sugar and Crumbs Orange Zest Natural Flavoured Icing Sugar together for 4 – 5 minutes until pale and fluffy then gently fold in the flour.

5.  Fill each well in the bun tin three quarters full with the cake batter. Bake for 7-9 minutes until well risen and the top of the sponges spring back when lightly pressed with a finger.

6. Remove from the oven and leave to cool in the tray for a few minutes then finish cooling on a wire rack.

7.  To assemble, break the chocolate into pieces then melt in a bowl set over a pan of gently simmering water. Remove the bowl from the heat and leave to cool and thicken slightly.

8. Turn the jelly out onto a sheet of non stick baking parchment. Cut 12 discs from the orange jelly using a 5cm round cutter. Sit one jelly disc on top of each sponge.

9. Spoon the melted chocolate over the jelly discs and leave to set slightly. Using a fork create a criss cross pattern on top of the chocolate, then leave to set completely.

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