It’s been a while. In fact it’s been 41 days, 16 hours, 20 minutes and 49 seconds at the time of writing this post since I lasted uploaded something. Apologies for that. To be honest, I don’t really have an explanation, it’s just been one of those times when life takes over and my poor little baking blog gets pushed to one side. Nevertheless, I’ve still been in the kitchen and am finally ready to start sharing some of my baked treats with you. For this weeks post I’ve decided to go for something a little different to what I’d usually opt for and have a go at making my very own Jaffa Cakes. I know there’s the debate as to whether a Jaffa Cake is a cake or a biscuit however, since my own turned out HUGE, I think for now, I’ll settle on them being a cake.
Orange Jelly Cubes
50g Plain Flour
50g Caster Sugar
200g Dark Chocolate, melted
1. Zest the orange and set to one side. Dissolve the jelly in roughly 300ml of hot water and squeeze in the juice of the orange.
2. Line a shallow baking tray with cling film. Pour the jelly mixture in and pop in the fridge to set.
3. Preheat an oven to 180ºc/Gas Mark 4, ensuring the shelving is centre.
4. Boil a pan of water and reduce to simmer. In a bowl over the water, whisk together the sugar, eggs and orange zest until pale and fluffy. This should take around 10 minutes.
5. Carefully fold in the flour until throughly combined.
6. Grease a muffin tin with a little butter. Divide the mixture equally.
7. Bake the cake in the centre of the oven for 10 minutes until golden and they spring back when touched.
8. Ease the sponges loose once cooled but keep them in the muffin tin.
9. Using a small circular cutter, cut 12 discs from the jelly sheet and place one on top of each cake.
10. Melt the chocolate in either the microwave or over a pan of simmering water. Drizzle the chocolate to that it completely covers the top of the Jaffa Cakes.
11. Pop the Jaffa Cakes back in the fridge to set before removing them from the muffin tin.
– Charlotte x
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