Jaffa Cakes

Despite writing two other Jaffa Cake recipes before (a traybake and trifle cake) this is by first actual proper Jaffa Cake recipe. It felt like a must during my biscuit baking mini-project (although yes, I know they're technically individual cakes). The unsurprising thing about Jaffa Cakes is that you need apricot for the filling and not just orange. I've seen some hack recipes use marmalade but I find this just gives completely the wrong taste and texture, you need a jelly. When it comes to there chocolate side of things, you need to ensure the jelly is at room temp if you have previously chilled it, otherwise it can affect the chocolate as it sets. Likewise, don't pour microwave-hot chocolate onto the jelly, or it could melt the jelly.

Makes 16

Hands-on Time 20 minutes (plus cooling)

Baking Time 10 minutes

Print friendly version

Ingredients

  • 175ml orange juice (with bits)

  • 60g apricot jam

  • 3 tsp powdered gelatine

  • 15g unsalted butter (plus extra for greasing)

  • 70g self-raising flour (plus extra for dusting)

  • 2 large eggs

  • 60g caster sugar

  • 150g chocolate (minimum 54%)

  • 30ml oil (recommended olive oil)

Equipment

  • Loaf tin

  • Clingfilm

  • Saucepan

  • Spatula

  • 2x12 cup shallow cupcake/bun pans

  • Microwaveable bowl

  • Microwave

  • Mixing bowl

  • Electric whisk

  • Sieve

  • Wire rack

  • 4cm circular cutter or piping tip (measured at base)

  • Spoon

Method

1. Make the jelly layer

  • Line the tin with clingfilm, pressing it into the corners.

  • Heat juice, jam, and gelatine, in a saucepan until dissolved (do not boil). 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 the pans with butter and dust with flour

  • Melt 15g butter in the microwave in 10-second bursts.

  • Whisk the eggs and sugar for 5 minutes until light and voluminous. Fold in the sieved 70g flour, then the melted butter.

  • Pour into the pans and bake for 10 minutes. Cool in the tin for 15 minutes, then transfer to a wire rack.

3. Assemble the cake

  • Remove the jelly layer from the fridge and bring to room temperature.

  • Cut out the jelly into discs using the bottom of a piping nozzle or circular cutter.

  • Place the discs on top of the sponges.

  • Melt the chocolate in the microwave in 30-second bursts, stirring each time. Stir in the oil until combined and cooled slightly.

  • Spoon the chocolate over the jelly sponge tops. Leave to set at room temperature (or chill if serving later).

Enjoy!

© 2025. All rights reserved.

Privacy Policy