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jaffa cakes

Jaffa cakes

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2.632 stars based on 49 ratings

These little bite size jaffa cake treats are scrumptious….but are they a cake or a biscuit?

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:easy

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Ingredients

  • 2 2 Egg(s) (free range)
  • 50g 1⅞ oz White caster sugar (we use Silver Spoon) White caster sugar
  • 50g 1⅞ oz Plain white flour sieved (we use Allinson) Plain white flour
  • 23g ⅞ oz Jelly sachet
  • 75g 2¾ oz Dark chocolate chips

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Make the jelly up according to the packet instructions. Pour the jelly into a shallow-sided tray or dish to form a 1cm layer of jelly. Set aside until completely set.

    Ingredients for this step

    • 23g ⅞ oz Jelly sachet
  2. Classic mode Step 2

    Preheat the oven to 180°C (fan 160°C, 350°F, gas mark 4). Lightly grease an 8 hole muffin tin.

  3. Classic mode Step 3

    Place the eggs and sugar into a large bowl suspended over a pan of simmering water (do not allow the base of the bowl to touch the water). Whisk continuously for 4-5 minutes, or until the mixture is pale, fluffy and leaves a trail when the whisk is removed.

    Ingredients for this step

    • 2 2 Egg(s) (free range)
    • 50g 1⅞ oz White caster sugar (we use Silver Spoon) White caster sugar
  4. Classic mode Step 4

    Add the flour, beating continuously, until a thick, smooth batter forms.

    Ingredients for this step

  5. Classic mode Step 5

    Half-fill each muffin tin with the cake mix. Bake the cakes for 8-10 minutes, or until pale golden-brown and cooked through. Remove from the oven and set the cakes aside, still in their tray, until cool. They may sink a little. Remove the cakes from the tins.

  6. Classic mode Step 6

    When the jelly has set cut small discs from the layer of jelly, slightly smaller than the diameter of the cakes. Sit one jelly disc on top of each cake.

    Top tip: if you’re struggling to cut each circle, use a teaspoon. The curve of the spoon will help lift it.

  7. Classic mode Step 7

    Place the chocolate in a bowl suspended over a pan of simmering water and stir until melted. Leave to cool enough so it’s almost reset, but you can still pour it. This will prevent it from melting the jelly once it’s drizzled over.

    Once you have drizzled the chocolate over the jelly, set aside to cool completely.

     

    Ingredients for this step

    • Dark chocolate