Jaffa Cake Tray Bake
Homemade Jaffa cakes are a faff—there’s no getting around that. Unless you have lots of tins, making individual ones can feel lacklustre given how quickly they disappear compared to the time spent making them. That’s why I decided to create a Jaffa Cake Tray Bake. You get more portions, it’s less messy, and it’s just as delicious. Trust me, you’ll struggle to stop at one piece!
Makes up to 24 pieces
Hands-on Time 30 minutes
Chilling Time +4 hours
Baking Time 15 minutes
Ingredients
4 large oranges
2 lemons
8 tsp powdered gelatine (2 Dr. Oetker sachets)
225g caster sugar (divided)
80g unsalted butter (plus extra for greasing)
4 medium eggs
125g self-raising flour
50g apricot jam
200g chocolate (minimum 54%)
Pinch of fine salt
Equipment
25cm x 20cm deep-sided tin (brownie tin)
Clingfilm
Fine grater
Plate
Knife
Juicer
Measuring jug
Saucepan
Spatula
Scissors
Baking parchment
Microwaveable bowl
Microwave
Mixing bowl
Electric whisk
Sieve
Wire rack
Pastry brush
Palette knife
Method
1. Make the jelly layer
Line the tin with clingfilm, pressing it into the corners.
Grate the zest of one orange over a plate. Juice the oranges and lemons to yield 400ml (top up with water if needed).
Heat half the juice, gelatine, and 100g sugar in a saucepan until dissolved (do not boil). Stir in the zest and remaining juice.
Pour into the tin and chill for 2 hours or overnight until set.
2. Bake the sponge
Preheat the oven to 180°C/160°C (fan)/350°F/Gas Mark 4. Grease and line the tin with parchment.
Melt 50g butter in the microwave in 10-second bursts.
Whisk the eggs and 125g sugar for 5 minutes until light and voluminous. Fold in the flour, then the melted butter.
Pour into the tin, level, and bake for 15 minutes. Cool in the tin for 15 minutes, then transfer to a wire rack.
3. Assemble the cake
Microwave the apricot jam for 10-second bursts until melted. Brush over the sponge.
Place the sponge, jam-side down, onto the set jelly. Trim any excess jelly. Flip the sponge jelly-side up.
Melt the chocolate in the microwave in 30-second bursts. Stir in 30g butter and a pinch of salt. Beat until thickened.
Spread the chocolate over the jelly. Score a grid into the chocolate for portioning.
Let the chocolate set at room temperature (or chill if serving later).
Enjoy!
