Homemade Jaffa cakes are so easy to make and will wow everyone with a spongey base, orange jelly disk and rich chocolate topping. This simple recipe is takes just 30 mins to prepare and makes 9 bite-sized cake biscuits. Whip up a batch of these sweet treats before inviting friends over for a cuppa, or give them as thoughtful edible gifts. Everyone will be impressed by your homemade versions, though make them in advance so they’ve got plenty of time to set. They’re everyone’s favourite and you’ll be surprised just how easy it is to make your own. You’ll have a spongey, soft base, perfectly set orange jelly and a really nice layer of chocolate on top. If you love chocolate then you can have as thick a layer as you like, if not, keep it thin like the original treat!
- 300ml fresh orange juice
- 2tbsp caster sugar
- 2 leaves gelatine, soaked in cold water, drained
- 1 large Adler’s flan case
- For the glaze:
- 4 leaves gelatine, quartered
- 90g caster sugar
- 30g cocoa powder
- 5tbsp whipping cream
Warm the orange juice in a pan with the sugar. Once dissolved, stir in the drained gelatine. Divide the jelly across a 9-hole silicone muffin tray. Cool, then chill until set.
For the glaze: pour 3tbsp water into a bowl, add the gelatine and leave to soak up the water. Next, tip the sugar, cocoa and cream into a pan and add 5tbsp cold water. Stir to make a paste. Keep stirring over a low heat until the sugar dissolves. Increase the heat and bring to the boil, stirring. Reduce the heat and simmer, then stir until the mix thickens slightly. Remove from the heat. Add the gelatine, and stir until it melts. Strain into a bowl and leave to cool.
To assemble: use a 5cm cutter to stamp out 9 circles from the flan case. Arrange on a wire rack. Put a circle of jelly on to each piece of flan, then spoon over the chocolate glaze and leave to set.
Leave these Jaffa cakes to set thoroughly before serving.