Jaffa cakes

Jaffa cakes

dessert recipes | makes 24 biscuits

These homemade versions of the classic biscuits are way better than shop bought! The chocolate-veiled, spongy wonders are made with marmalade and a bit of patience. Adding oil to the chocolate is optional but gives a brilliant shine.

1. Preheat the oven to 200C/gas 6. Whisk the egg and sugar with an electric hand whisk until thick and creamy, then stir in the flour.
2. Grease a 12-hole jam tart tin and put 1 tablespoon of mixture in each hole. Bake in the oven for about 10 minutes, until golden brown, then remove to awire rack to cool.
3. Once cool, cut the cakes in half horizontally, so you have 2 thin cakes.
4. Gently heat the marmalade in a saucepan for afew minutes, until it has thickened but is still spreadable. Sift to remove any peel, if you want asmooth centre. Allow to cool, then spoon a dollop of marmalade onto the centre of each cake.
5. Melt the chocolate with the orange zest, oil (if you like) and water in a heatproof bowl over a pan of boiling water, stirring well. Cool until the chocolate starts to thicken, and spoon over the marmalade. Leave to set.


Recipe Anna Jones
Photo Laura Edwards

from Issue 27


1 egg
50g white caster sugar
65g self-raising flour, sifted
Butter, for greasing
250g marmalade
100g 70%-cocoa chocolate, chopped
Finely grated zest of orange
2 tsp vegetable oil (optional)
1 tbsp water

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