How To Make British Jaffa Cake?
Preparation Time: 20 min
Cooking Time: 9 min
Setting time: 45 minutes
Total: 74 minutes
Servings: 12 servings
Ingredients
- 1 tablespoon butter (for greasing pan)
- 1 orange jelly tablet
- 1/2 cup water, boiling
- 3 tablespoons shredless Seville orange marmalade
- 1 large free-range egg
- 1 ounce fine or caster sugar
- 1-ounce self-rising flour
- 7 ounces of semisweet chocolate, broken into pieces
Directions
Step 1: Gather the ingredients. Preheat the oven to 350 F/180 C.
Step 2: Grease a shallow muffin tin with the butter and set it aside.
Step 3: Break up the tablet of jelly cubes and place them into a heatproof bowl or jug. Cover with the boiling water and stir well until the jelly dissolves.
Step 4: Stir in the marmalade and set aside to cool slightly.
Step 5: While the jelly is cooling, line a 10- by 10-inch tray or Pyrex square bowl with plastic wrap. Pour in the jelly mixture and place in the refrigerator to set, which will take about 45 minutes.
Step 6: Place the egg and sugar into a bowl and, using an electric hand mixer, beat until light, creamy, and pale in color.
Step 7: Sift the self-rising flour into the bowl. Using a metal tablespoon, fold the sifted flour into the egg mixture.
Step 8: Drop a generous tablespoon of batter into each cup of the muffin tin. Tap the tin gently on the worktop before placing it in the center of the preheated oven.
Step 9: Bake until golden and slightly firm (the sponge should spring back when pressed lightly), 8 to 10 minutes.
Step 10: Remove from the oven and leave to cool in the tin for 10 minutes before removing the biscuits and placing them on a cooling rack.
Step 11: While the sponge is cooking, melt the chocolate. Put a heatproof bowl over a pan of barely simmering water. Add the chocolate and leave it to melt. If you must stir, use a wooden spoon, never a metal one.
Step 12: Remove the chocolate from the heat as soon as it’s melted and leave it to cool. As the chocolate cools it will thicken and eventually harden so it may need to be heated slightly before covering the cakes.
Step 13: Take the tray of jelly from the fridge. Lift out the plastic wrap with the jelly and place it onto a worktop. Using a pastry cutter, cut discs of the orange jelly slightly smaller than the cakes. Place in the fridge until ready to use.
Step 14: Once the cakes are completely cool, lay a disc of jelly onto the domed uppermost surface.
Step 15: Once the chocolate is cool, spoon some over the surface of each cookie. The chocolate will run off of the sides a little but do not worry; that is the homemade look you want.
Step 16: Place each biscuit on the cooling rack as you complete them.
Step 17: Serve and enjoy.