DIY Jaffa cakes

DIY Jaffa cakes

Based on 5 ratings

Difficulty

Easy 👌
30
min.
Preparation
7
min.
Baking
120
min.
Resting

Ingredients

Servings:-12+
250 ml orange juice
5 tsp gelatin
5 tbsp sugar
egg
25 g flour
180 g dark chocolate
butter for greasing
Metric
Imperial

Utensils

  • pot
  • cooking spoon
  • small bowl
  • plastic wrap
  • springform pan
  • oven
  • fine sieve
  • bowl
  • hand mixer with beaters
  • rubber spatula
  • muffin tin
  • cookie cutter
  • cutting board
  • knife
  • heatproof bowl

Nutrition per serving

Cal
126
Protein
3g
Fat
5g
Carb
17g

Step 1/6

Add half of the orange juice and all of the gelatin to a small bowl and let soak for approx. 10 min. Add remaining orange juice, part of the sugar, and the orange-juice soaked gelatin to a pot set over medium-high heat. Let simmer until gelatin has dissolved.
  • 250 ml orange juice
  • 5 tsp gelatin
  • 3 tbsp sugar
  • pot
  • cooking spoon
  • small bowl

Add half of the orange juice and all of the gelatin to a small bowl and let soak for approx. 10 min. Add remaining orange juice, part of the sugar, and the orange-juice soaked gelatin to a pot set over medium-high heat. Let simmer until gelatin has dissolved.

Step 2/6

Line a springform pan with plastic wrap and transfer the orange-gelatin liquid to the tin. Let chill in the fridge for approx. 2 hrs., or until the liquid has set and is firm.
  • plastic wrap
  • springform pan

Line a springform pan with plastic wrap and transfer the orange-gelatin liquid to the tin. Let chill in the fridge for approx. 2 hrs., or until the liquid has set and is firm.

Step 3/6

In the meantime, pre-heat oven to 180°C/350°F. Add egg and remaining sugar to a bowl and beat until foamy for approx. 4 min. Sift the flour into the bowl and carefully stir until combined.
  • 1 egg
  • 2 tbsp sugar
  • 25 flour
  • oven
  • fine sieve
  • bowl
  • hand mixer with beaters
  • rubber spatula

In the meantime, pre-heat oven to 180°C/350°F. Add egg and remaining sugar to a bowl and beat until foamy for approx. 4 min. Sift the flour into the bowl and carefully stir until combined.

Step 4/6

Grease a muffin tin and add 1 tbsp of the dough to each muffin tin hollow. Bake in the oven at 180°C/350°F for approx. 7 min., or until golden brown. Let cool completely and carefully remove from the muffin tin afterwards.
  • butter for greasing
  • muffin tin

Grease a muffin tin and add 1 tbsp of the dough to each muffin tin hollow. Bake in the oven at 180°C/350°F for approx. 7 min., or until golden brown. Let cool completely and carefully remove from the muffin tin afterwards.

Step 5/6

Remove orange jello from the fridge and cut out circles using a cookie cutter. Top each of the small sponge cakes with a piece.
  • cookie cutter

Remove orange jello from the fridge and cut out circles using a cookie cutter. Top each of the small sponge cakes with a piece.

Step 6/6

Chop the chocolate and melt two thirds of it in a heatproof bowl set over a pot of simmering water. Add remaining chocolate to the melted chocolate and let melt. Remove from heat and let chill for approx. 10 min. Top the cakes with 1 – 2 tbsp of melted chocolate and carefully spread chocolate to the edges. Chill the jaffa cakes in the fridge to until the chocolate is firm. Enjoy!
  • 180 dark chocolate
  • pot
  • cutting board
  • knife
  • heatproof bowl

Chop the chocolate and melt two thirds of it in a heatproof bowl set over a pot of simmering water. Add remaining chocolate to the melted chocolate and let melt. Remove from heat and let chill for approx. 10 min. Top the cakes with 1 – 2 tbsp of melted chocolate and carefully spread chocolate to the edges. Chill the jaffa cakes in the fridge to until the chocolate is firm. Enjoy!