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jaffa cakes
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Jaffa cakes

A homemade version of a classic

jaffa cakes
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40 mins
Not Too Tricky

makes 24

nutrition per serving

7
1

Calories

3
g

Fat

1
.
3
g

Saturates

1
0
.
3
g

Sugars

0
.
9
g

Protein

1
2
.
4
g

Carbs

of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Anna Jones

Ingredients

1 free-range egg

50g white caster sugar

65g self-raising flour, sifted

Butter, for greasing

250g marmalade

100g 70%-cocoa chocolate, chopped

Finely grated zest of ½ orange

2 tsp vegetable oil (optional)

1 tbsp water

Method

Based on the famous cakes, these chocolaty spongy wonders are made with marmalade and a bit of patience

  1. Preheat the oven to 200°C/400°F/gas 6.
  2. Whisk the egg and sugar with an electric hand whisk until thick and creamy. Sift in the flour and stir in.
  3. Grease a 12-hole jam tart tin and put 1 tablespoon of mixture in each hole.
  4. Bake in the oven for about 10 minutes, until golden brown, then remove to a wire rack to cool.
  5. Once cool, cut the cakes in half horizontally, so you have 2 thin cakes.
  6. 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.
  7. Chop the chocolate and melt with the oil (if using) and 1 tablespoon of water in a heatproof bowl over a pan of boiling water. Grate in the orange zest, stirring well. Cool until the chocolate starts to thicken, and spoon over the marmalade-topped cakes. Leave to set.

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