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Cooking: Jaffa Cakes


Has anyone been watching the British Bake off? Last week my friend Ebony came over and we thought we would have our own little bake-off. Ebony wasn’t keen on my idea, a little flavour twist… Strawberry Jaffa cakes. Read bellow for the outcome. Ebony made traditional ones, which I’ve also included in the steps to make 12 Jaffa cakes.


For the jelly:

  • 1 x 135g packet of strawberry jelly, or orange if strawberry doesn’t appeal to you.
  • 150ml/5fl oz boiling water
  • 5 strawberries (for strawberry jelly), or 1 small orange, finely grated zest only (for orange jelly)

For the sponge:

  • unsalted butter, for greasing
  • 1 large free-range egg
  • 25g/1oz caster sugar
  • 25g/1oz self-raising flour, sifted

For the topping:

180g/6¼oz plain chocolate (about 36% cocoa solids)



  1. Mash up your strawberries or grate your orange zest.



2. Breakup your pieces of jelly and place into a bowl.



3. Add your mashed up strawberries to your strawberry jelly, or your orange zest with your orange jelly.



4. Add your hot water to your jelly, 150ml/5fl of water for chosen jelly flavour. Stir until your jelly is completely dissolved. Then pour your jelly in a flat tray/container, I wouldn’t fill them deep at all, maybe 30x20cm/12x8in or you might have difficulty getting an even chocolate application (I found out). Once you are happy with the level, place your jelly in the fridge for 1 hour, or until set.



5. For your sponge, whisk your egg and sugar together for 4-5 minutes until pale and fluffy



6. You then gently fold in your flour.



7. Grease your tray (maybe not as much as I did) then fill each well in the bun tin three-quarters full (about a dessert spoonful per hole) and smooth the tops. Bake for 7-9 minutes, or until well risen and the top of the sponges spring back when lightly pressed.



8. Leave to cool in the tray for a few minutes then finish cooling on a wire rack or plate.



9. Break your 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.



10. Cut 12 discs from your orange or strawberry jelly using a 5cm/2in round cutter.



11. Place your jelly circles onto your cooled down sponges.


11. Lastly Spoon the melted chocolate over the jelly discs.


And there you have it, some yummy strawberry or orange Jaffa cakes. I must say I quite enjoyed my little strawberry delights! Take note, let the buns really cool before apply the jelly… I am one impatient miss and mine started to melt (oops). Plus my chocolate could have done with being slightly thicker. Stay tunes next week for my Viennese whirls, with yes… my own little twist. 🙂
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