Homemade Jaffa Cakes with Orange Jelly and Dark Chocolate

8 ingredients

13 steps

What you need

200 ml (3/4 cup) orange juice, freshly squeezed or good-quality
40 g (3 tbsp) caster sugar, for the jelly
6 g (2 tsp) powdered gelatine
2 large eggs, at room temperature
50 g (1/4 cup) caster sugar, for the sponge
50 g (scant 1/2 cup) self-raising flour, or plain flour mixed with 1/2 tsp baking powder
100 g (3 1/2 oz) dark chocolate, chopped
butter, for greasing the tin

Restated from the original video

1
Line a 20 x 20 cm (8 x 8 in) tin with cling film.
2
Put 3 tbsp of the orange juice in a small bowl and sprinkle over the gelatine. Leave for 5 min to soften.
3
Warm the rest of the orange juice with the jelly sugar in a small pan, until steaming but not boiling. Take off the heat and stir in the softened gelatine until it dissolves.
4
Pour the jelly into the tin, cool for 10 min, then chill for at least 2 hours, until firmly set.
5
Heat the oven to 180 °C (350 °F) and grease a 12-hole shallow bun tin with butter.
6
Whisk the eggs and sponge sugar with an electric whisk for 5-8 min, until pale and so thick that a trail from the whisk stays visible for a few seconds.
7
Sift the flour over the eggs and fold it in gently with a metal spoon, keeping as much air as possible.
8
Divide the batter among the holes, about 1 tbsp each.
9
Bake for 8-10 min, until risen and pale golden. Cool in the tin for 5 min, then move to a wire rack and cool fully.
10
Stamp 12 rounds from the set jelly with a 5 cm (2 in) cutter and press one onto each sponge.
11
Melt the chocolate in short 20-second bursts in the microwave, stirring between bursts, or in a bowl over barely simmering water.
12
Spoon a little chocolate over each jelly to cover it, then drag a fork across the top for the classic ridges.
13
Leave the cakes at room temperature for 30 min, until the chocolate has set.

Imported from pinchofnom.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.