Jaffa Recipes

JAFFA CAKES (AMERICAN RECIPE)

Steps:

• Set the eggs out to come to room temperature.
• Make the filling! Heat orange juice, orange zest, and sugar in a small saucepan over medium heat until just simmering and the sugar has dissolved. Once the sugar is dissolved, remove from heat and slowly sprinkle the unflavored gelatin powder into the juice while whisking vigorously and continuously. Pour the jelly into an un-greased 9x13-inch glass baking dish. Chill for at least one hour until set and firm to the touch.
• Preheat oven to 350 degrees Fahrenheit and grease a 12-hole, shallow bun tin with soft butter.
• Beat the eggs and sugar in a large mixing bowl for six minutes, until pale, fluffy, and ribbon stage. (Looks like early whipped cream stage - the batter should ribbon off the beaters.) Sift the flour and baking powder into the bowl and fold into egg mixture.
• Spoon two tablespoons of mixture into each bun cup, at least three-quarters full, and smooth the tops. Bake for 7-9 minutes or until well risen and the top of the sponges spring back when lightly pressed. Remove from the oven, let cool in the tin for a few minutes, then remove to a wire rack to cool completely. Repeat with any remaining batter. (*See Notes.)
• Remove the jelly from the refrigerator and use a 2-inch biscuit cutter (or jar lid) to cut at least 12 disks out of the jelly. Use a spoon to carefully scoop the jelly disks up from the bottom of the baking dish. (The jelly will be the consistency of very firm gelatin. Scrape the spoon along the bottom of the dish and peel away the excess jelly from the disks.) Place one disk on each sponge cake.
• Melt the chocolate chips by placing them in a small bowl and microwaving at 50% power for 30 second intervals. Stir well after each interval--the last of the chocolate bits should melt as you're stirring. Spoon a tablespoon or so of chocolate onto each jaffa cake, using the back of a spoon to push the chocolate to the edge of the jaffa cake, sealing the orange jelly inside. Set the cakes back on a wire rack to let the chocolate set. When the chocolate is almost set, use the tines of a fork to gently dab the criss-cross pattern on the top.
• Store leftovers in an airtight container.

HOMEMADE JAFFA CAKES

Steps:

• Place the sugar, and orange juice into a saucepan and bring to a simmer. Once the sugar has dissolved, sprinkle the gelatine on top and stir it in. Do not boil.
• Line a muffin pan with aluminium foil, then pour 1 tablespoon of the orange mixture into each hole. Chill for 1 - 2 hours until set.
• Preheat the oven to 180C/350F/Gas 4.
• In a heat-proof bowl over a pan of simmering water, add the eggs and sugar and beat using a hand mixer until pale and frothy - about 4 - 5 minutes. Remove from the heat, then stir in the vanilla, and fold in the flour.
• Remove the jelly and foil from the muffin pan. Grease the pan for the cake mixture. Pour the batter into the prepared pan, about 1 tablespoon of batter per muffin hole.
• Bake for 8 - 10 minutes or until a toothpick inserted comes out clean. Allow to cool for 5 minutes in the pan before removing them to a wire rack to cool completely.
• Once the cakes are cool, gently remove the jellies from the foil. I shaped out smaller circles from the centre of the jellies before gently pulling them off the foil. You don't have to, but I wanted my jelly slightly smaller than the cakes.
• Microwave the chocolate until melted and smooth, stirring every 10 - 20 seconds. Allow to cool slightly, then using a spoon, spread the chocolate over the tops of the jelly, gently spreading to the edges of the cakes.
• For looks, gently press the tines of a fork on top of the chocolate and lift up. Leave to set.

BRITISH JAFFA CAKES

Steps:

• 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.

JAFFA CAKES

Steps:

• First, make the orange jelly. Put the jelly cubes and marmalade (if using) in a medium heatproof bowl. Pour in the orange juice and 100ml boiling water, then stir until the jelly cubes have dissolved. Pour the mix into a shallow baking tray (ours was 25 x 20cm) lined with cling film - it should come about ½cm up the side. Chill for 2 hrs or overnight until set.
• Heat the oven to 180C/160C fan/gas 4 and butter a shallow 12-hole cupcake tin. Tip the egg and sugar into a bowl and beat with an electric whisk for 5 mins until pale and fluffy. Or, do this in a stand mixer. Sift over the flour, add the orange zest and fold gently until there are no more pockets of flour. Spoon 1 tbsp into each hole of the tin and gently spread to the edges using the back of the spoon. Bake for 8-9 mins until the sponge is golden and a skewer comes out clean. Cool in the tin for 2 mins, then transfer to a wire rack to cool completely.
• Invert the set jelly onto a board, remove the cling film and stamp out discs using a 5cm round cutter. Flip the sponges over so the flat side is facing up, then top each with a jelly disc. Tip the chocolate into a heatproof bowl and melt in short bursts in the microwave, or set the bowl over a pan of simmering water ensuring the bowl doesn't touch the water. Spoon 1-2 tsp of the melted chocolate over each disc of jelly, spreading it gently to cover. Leave to set for 2-3 mins, then gently press the tines of a fork into the chocolate. Leave to set for 1 hr before serving. Will keep for up to three days in an airtight container.

JAFFA DRIZZLE LOAF

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 1.2-litre loaf tin. Put all the cake ingredients into a bowl and beat with a hand whisk or wooden spoon for 3-5 mins, until light and fluffy. Spoon the mix into the tin and level the top.
• Bake for 40-50 mins, until golden brown and firm to the touch. Meanwhile, heat the orange juice and sugar gently in a small pan, stirring until dissolved. When the cake is cooked, remove it from the oven and spoon over the orange mix. Leave to cool in the tin, then remove and cool completely on a wire rack.
• Break up the chocolate and melt over a pan of simmering water or in the microwave on Medium for 1-2 mins. Drizzle over the cake and leave to set.