Jaffa cakes

Makes 24

  • 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

Recipe by Anna Jones



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 a wire 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 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.



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.

Nutritional Information

Jaffa cakes

A homemade version of a classic

More Party food recipes >
0 foodies cooked this
Based on the famous cakes, these chocolaty spongy wonders are made with marmalade and a bit of patience
40m
Not too tricky
Print this recipe
Method

Recipe by Anna Jones

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 a wire 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 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.

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.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

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.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 71
    4%
  • Carbs 12.4g
    5%
  • Sugar 10.3g 11%
  • Fat 3g 4%
  • Saturates 1.3g 7%
  • Protein 0.9g 2%
Of an adult's reference intake

Related recipes:

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus

  • 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