Jaffa Cakes

You will need…

For the jelly

Orange Jelly Packet

135g

Boiling Water

125ml

Belvoir Farm Orange Cordial

50ml

Orange Zest

1 finely grated

For the sponge

Unsalted Butter

for greasing

Egg

1 large

Caster Sugar

25g

Self-Raising Flour

25g

For the topping

Dark Chocolate

180g

Method

1.

For the jelly, break the jelly into pieces and place in a small bowl. Pour over the boiling water and cordial, stir until the jelly is completely dissolved. Add the orange zest, then pour into a shallow 30x20cm/12x8in tray. Chill in the fridge for 1 hour, or until set.

2.

Meanwhile, preheat the oven to 180C/160C Fan/Gas 4 and grease a 12-hole, shallow bun tin with butter.

3.

For the sponge, whisk the egg and sugar together for 4-5 minutes until pale and fluffy, then gently fold in the flour. Fill each well in the bun tin 1/3 full and smooth the tops.

4.

Bake for 7-9 minutes, or until well risen and the top of the sponges spring back when lightly pressed. Leave to cool in the tray for a few minutes then finish cooling on a wire rack.

5.

To assemble, break the chocolate into pieces then melt in a bowl set over a pan of gently simmering water. Remove the bowl from the heat and leave to cool and thicken slightly.

6.

Turn the jelly out onto a sheet of non-stick baking parchment. Cut 12 discs from the orange jelly using a 3-5cm round cutter. Sit one jelly disc on top of each sponge.

7.

Spoon the melted chocolate over the jelly discs. Using the tip of a fork or a skewer, lightly press to create a criss-cross pattern on top of the chocolate, then leave to set completely.

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