DIY Jaffa cakes

Based on 8 ratings
Vanessa

Vanessa

Editorial Assistant

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
3 g
Fat
5 g
Carb
17 g
  • 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.
    • egg
    • 2 tbsp sugar
    • 25 g 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 g 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!