Mary Berry’s Jaffa Cakes
Jaffa cakes are no where near as tricky to make at home as you might think. The only fiddly bit is making the chocolate look perfect – but they're still great if you just spoon it over. This jaffa cakes recipe by Mary Berry is featured in Season 4, Episode 1.
- For the jelly
- 1 x 135g packet orange jelly
- 150ml (5fl oz) boiling water
- 1 small orange, finely grated zest only
- 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)
- For the jelly, break the jelly into pieces and place in a small bowl. Pour over the boiling water and stir until the jelly is completely dissolved. Add the orange zest, then pour into a shallow 12x8in tray. Chill in the fridge for 1 hour, or until set.
- Meanwhile, preheat the oven to 350F and grease a 12-hole, shallow bun tin with butter.
- For the sponge, whisk the egg and sugar together for 4-5 minutes until pale and fluffy, then gently fold in the flour. 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. Leave to cool in the tray for a few minutes then finish cooling on a wire rack.
- To assemble, break the 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.
- Turn the jelly out onto a sheet of non-stick baking parchment. Cut 12 discs from the orange jelly using a 2in round cutter. Sit one jelly disc on top of each sponge.
- Spoon the melted chocolate over the jelly discs. Using the tips of the tines of a fork or a skewer, lightly press to create a criss-cross pattern on top of the chocolate, then leave to set completely. You may need to reheat the chocolate a little if it starts to set before you have finished all the jaffa cakes.
For this recipe you will need a 2in round biscuit cutter, a 12x8in baking tray and a 12-hole shallow bun tin.
Note: This recipe contains U.K. measurements and may require conversions to U.S. measurements. It has also not been professionally tested.