Jamie Oliver

Jaffa cakes

A homemade version of a classic

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Jaffa cakes

Makes 24
Cooks In40 minutes
DifficultyNot too tricky
Nutrition per serving
  • Calories
    71
    4%
  • Fat
    3g
    4%
  • Saturates
    1.3g
    7%
  • Protein
    0.9g
    2%
  • Carbs
    12.4g
    5%
  • Sugar
    10.3g
    11%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Recipe From

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Nutrition per serving
  • Calories
    71
    4%
  • Fat
    3g
    4%
  • Saturates
    1.3g
    7%
  • Protein
    0.9g
    2%
  • Carbs
    12.4g
    5%
  • Sugar
    10.3g
    11%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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Ingredients

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

Recipe by Anna Jones

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.

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 a wire rack to cool.

Once cool, cut the cakes in half horizontally, so you have 2 thin cakes.

Gently heat the marmalade in a saucepan for a few minutes, until it has thickened but is still spreadable. Sift to remove any peel, if you want a smooth centre. Allow to cool, then spoon a dollop of marmalade onto the centre of each cake.

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.

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