|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 23g||8%|
|Dietary Fiber 1g||5%|
|Total Sugars 19g|
|Vitamin C 7mg||36%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The traditional Jaffa cake is something of a British icon. Known as biscuits in Britain and called cookies in the United States, these treats have a layer of sponge topped with a sweet orange jelly and finished off with plain chocolate (semi-sweet chocolate). Well-loved in Britain, Jaffa cakes are easy to find and relatively cheap to buy.
Making the cakes is easy and a lot of fun; just keep in mind the chocolate coating won't look as perfect as the store-bought versions. You will need an orange jelly tablet and Seville orange marmalade for this recipe, both of which can be purchased online.
1 tablespoon butter (for greasing pan)
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 semisweet chocolate, broken into pieces
Steps to Make It
Gather the ingredients. Preheat the oven to 350 F/180 C.
Grease a shallow muffin tin with the butter and set it aside.
Break up the tablet of jelly cubes and place into a heatproof bowl or jug. Cover with the boiling water and stir well until the jelly dissolves.
Stir in the marmalade and set aside to cool slightly.
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.
Place the egg and sugar into a bowl and, using an electric hand mixer, beat until light, creamy, and pale in color.
Sift the self-rising flour into the bowl. Using a metal tablespoon, fold the sifted flour into the egg mixture.
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.
Bake until golden and slightly firm (the sponge should spring back when pressed lightly), 8 to 10 minutes.
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.
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.
Remove the chocolate from the heat as soon as it's melted and leave to cool. As the chocolate cools it will thicken and eventually harden so it may need to be heated slightly before covering the cakes.
Take the tray of jelly from the fridge. Lift out the plastic wrap with the jelly and place 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.
Once the cakes are completely cool, lay a disc of jelly onto the domed uppermost surface.
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.
Place each biscuit on the cooling rack as you complete them.
Serve and enjoy.
- Store the Jaffa cakes in an airtight tin, not in the fridge. If you put them in the fridge the chocolate will lose its shine. Eat within 5 days.
- Use plain chocolate (known as semi-sweet in the States), not dark chocolate. The difference is that plain has lower cocoa solids than dark. You should be looking for a chocolate around 30 to 40 percent cocoa solids—dark can be as high as 70 percent. One brand used in the U.K. is Bournville by Cadburys.
- Using marmalade in this recipe gives a distinctly sharp orange flavor to the jelly—a tang which you will not find in the store-bought biscuits.