Mary’s Jaffa Cakes

Mary’s Jaffa Cakes

By September 3, 2018

Mary's Jaffa Cakes


  • Prep Time : 30 minutes
  • Cook Time : 15 minutes
  • Allergens :



Mary's Jaffa Cakes
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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