So, this week I'm going to show you how to make one of my own favourite biscuits! I find that Jaffa Cakes are the perfect balance between cake, chocolate and fruit (if the jelly can count as that!) in a mouthful. It's actually surprising how simple they are to make - I mean, no-one stops and thinks if they are making a sponge, or a jelly, or melting chocolate, so why does it seem so difficult when they are all put together?
To be fair, the first time I attempted to make Jaffa Cakes, they didn't go quite to plan! After using a different (better) recipe, they worked amazingly! A lot of it is simply little tricks like not spreading the chocolate over the jelly as soon as it's melted, but to let it cool a little, so the jelly doesn't melt! (The first time I made them, I forgot to do this...)
Did you know that Jaffa Cakes where introduced in the UK, in 1927? Since then they've become more and more popular, and 90 years later, they're stil a household favourite and EVERYONE eats them. Seriously, our cake breaks at school (where you eat cake in the middle of a double period - it's great) are literally dominated by Jaffa Cakes. If anyone cannot think of what to bring in on their turn, Jaffa Cakes are always a perfect fall back option!
Jaffa Jelly Cakes - From "Cookies" Produced By Marks & Spencer
Ingredients -
- 110g Caster Sugar
- 2 Eggs
- 150g Plain Flour
- 2 Tbsp Caster Sugar
- 400g Dark Eating Chocolate, melted
- 3 Slices Glacé Orange, cut into wedges, optional
Orange Jelly
- 250ml Orange Juice
- 2 Tbsp Orange Marmalade
- 85g Orange Jelly Crystals
1. Combine the orange juice and marmalade in a small saucepan, bring to a boil; remove from heat. Add jelly crystals, stir until dissolved; cool. Line a deep 23cm square cake tin with baking parchment 5cm above edges of the tin. Pour the jelly into the tin; refrigerate until set.
2. Preheat the oven to 180°C/160°C Fan assisted. Grease oven trays; line with baking parchment.
3. Spread sugar evenly over base of shallow oven tray; heat in the oven until the sugar feels hot to touch. Beat eggs in a small bowl with an electric mixer. on a high speed for 1 minute; add hot sugar, beat for about 10 minutes or until the mixture is thick and will hold its shape.
4. Meanwhile, sift flour three times. Fit large piping bag with a plain 1cm nozzle.
5. Transfer the egg mixture into a large bowl, fold in the sifted flour. Place mixture into piping bag. Pipe 4cm rounds of mixture into baking trays, about 3cm apart.
6. Sprinkle each round evenly with extra sugar. Bake each tray, one at a time, about 4 minutes. Cool on trays.
7. Lift jelly from tin to board. Using a 4cm round cutter, cut out 25 shapes.
8. Top each sponge with a round of jelly, place on a wire rack over a tray; coat with chocolate. When chocolate is almost set, top with glacé orange wedges if you wish.
2. Preheat the oven to 180°C/160°C Fan assisted. Grease oven trays; line with baking parchment.
3. Spread sugar evenly over base of shallow oven tray; heat in the oven until the sugar feels hot to touch. Beat eggs in a small bowl with an electric mixer. on a high speed for 1 minute; add hot sugar, beat for about 10 minutes or until the mixture is thick and will hold its shape.
4. Meanwhile, sift flour three times. Fit large piping bag with a plain 1cm nozzle.
5. Transfer the egg mixture into a large bowl, fold in the sifted flour. Place mixture into piping bag. Pipe 4cm rounds of mixture into baking trays, about 3cm apart.
6. Sprinkle each round evenly with extra sugar. Bake each tray, one at a time, about 4 minutes. Cool on trays.
7. Lift jelly from tin to board. Using a 4cm round cutter, cut out 25 shapes.
8. Top each sponge with a round of jelly, place on a wire rack over a tray; coat with chocolate. When chocolate is almost set, top with glacé orange wedges if you wish.
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