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There is nothing more British than a Jaffa cake. These sweet treats have a layer of sponge topped with orange jelly and finished off with plain chocolate.
ï»żThey are called biscuits in Britain and cookies in the United States. Easily available and relatively inexpensive, Jaffa cakes are well-loved in Britain.
You can make the cakes yourself; just remember that the chocolate coating won’t look as perfect as the ones you buy at the store.
Homemade British Jaffa Cakes Recipe requires an orange jelly/orange jelly tablet and Dickinson’s Pure Fancy Sweet Orange Marmalade; both can be purchased online.
Jaffa cakes are a popular British treat consisting of a layer of sponge cake, a layer of jam and zesty orange-flavoured jelly, and topped with rich chocolate.
This delightful combination of ingredients makes a tasty snack or dessert perfect for any occasion.
They are also often enjoyed as part of an afternoon tea spread – the ideal pick-me-up after a stressful day. The classic flavor combination makes Jaffa cakes an undeniably delicious treat!
How To Make Homemade British Jaffa Cakes
Prep Time: 10 mins
Cook Time: 19 mins
Set Time: 45 mins
Total Time: 74 mins
Course: Snacks/Dessert
Cuisine: British
Nutrition Facts (per serving): 148 Calories
Servings: 12 servings
Author: Ranjeeta Nath Ghai
Ingredients
- 1 tablespoon butter (for greasing pan)
- 1 orange jelly tablet
- 1/2 cup water, boiling
- 3 tablespoons shredless Dickinson’s Pure Fancy Sweet Orange Marmalade
- 1 large egg
- 1 ounce fine or caster sugar
- 1 ounce self-rising flour
- 7 ounces semisweet chocolate, broken into pieces
Steps to Make It
- Prepare the ingredients. It is recommended that the oven be preheated to 350 degrees Fahrenheit/180 degrees Celsius.
- Prepare a shallow muffin tin by greasing it with butter.
- Put the jelly cubes into a heatproof bowl or jug after breaking up the tablet. Once the jelly has dissolved, cover it with boiling water and stir well.
- Once the mixture has cooled slightly, stir in the marmalade.
- Line a 10-by-10-inch tray or Pyrex square bowl with plastic wrap while the jelly cools. Place the jelly mixture in the refrigerator for 45 minutes to set.
- Using an electric/manual hand mixer, beat the egg and sugar until light, creamy, and pale.
- In a bowl, sift the self-rising flour. The flour mixture should be gently folded into the egg mixture using a metal tablespoon.
- Drop a tablespoon of batter into each cup of the muffin tin. The tin should be placed in the center of the preheated oven after being gently tapped on the worktop.
- After 8 to 10 minutes of baking, the sponge should be golden and slightly firm (it should spring back when lightly pressed).
- Place the biscuits on a cooling rack after removing them from the oven and letting them cool for 10 minutes.
- Melt the chocolate while the sponge is cooking. Prepare a heatproof bowl by placing it over a pan with barely simmering water. Let the chocolate melt. Never use a metal spoon use a wooden one if you must stir.
- Once the chocolate has melted, remove it from the heat and let it cool. In order to cover the cakes, the chocolate may need to be heated slightly as it cools and thickens.
- Remove the jelly tray from the refrigerator. Place the jelly on a worktop after removing the plastic wrap. The orange jelly should be cut into discs slightly smaller than the cake using a pastry cutter. Refrigerate until ready to use.
- Place a disc of jelly on the domed upper surface of the cakes once they are completely cool.
- Spread some chocolate over each cookie once it has cooled. Don’t worry if the chocolate runs off the sides; it’s part of the homemade look.
- After completing each biscuit, place it on the cooling rack.
- Serve and enjoy.
Recipe Tips
- The Jaffa cakes should be stored in an airtight tin, not in the refrigerator. The chocolate may lose its shine if you put it in the fridge.
- Those in India, Asia or middle eastern countries may have to refrigerate it. Eat within 5 days if not refrigerated.
- Plain chocolate (semi-sweet in the States) should be used instead of dark chocolate. Plain cocoa solids are lower than dark cocoa solids. Chocolate with 30 to 40 percent cocoa solids is best, while dark chocolates can have 70 percent cocoa solids. One brand that is available in the U.K. /Asia is Bournville by Cadburys.
- This recipe uses marmalade to give the jelly an orange flavor that you won’t find in store-bought biscuits.
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