Jaffa cakes

1 hour 30 minutes


Jaffa Cake Recipe

  • 1 free-range egg, sat in warm water for 10 minutes
  • 40g of caster sugar
  • 1 tbsp of unsalted butter, plus extra for greasing
  • 60g of plain flour
  • 20g of ground almonds
  • 12 tsp Seville orange marmalade
  • 75g of 65% dark chocolate, broken into chunks


Start this Jaffa cake recipe by preheating your oven to 180°C/Gas mark 4 and greasing a 12-hole muffin tin
Break the warmed egg into a mixing bowl, add the sugar, then whisk on high speed for 10 minutes until light and fluffy
  • 1 free-range egg
  • 40g of caster sugar
Melt the butter in a saucepan over a moderate heat, add to the egg, then gently fold in the flour and ground almonds
  • 1 tbsp of unsalted butter
  • 60g of plain flour
  • 20g of ground almonds
Spoon into the moulds and bake for 10 minutes or until a skewer inserted comes out clean
Allow the Jaffa cakes to cool on a wire rack, then cut each one in half through the middle, forming a base and a lid
Scoop out a small piece of each base and fill with a teaspoon of marmalade, then put the lids back on top
  • 12 tsp Seville orange marmalade
Melt the chocolate in a bowl placed over a pan of simmering water until smooth. Place a tray lined with baking paper on your work surface then, using a fork, dip the Jaffa cakes in the chocolate, then set them on the paper
  • 75g of 65% dark chocolate
When you have dipped all the Jaffa cakes, put them in the fridge to set for 10–15 minutes. As a garnish, decorate with small pieces of peel from the marmalade