If there is any recipe you will be impressed with once made, it’ll be this one! Being a hands down winner in my house. This time around I made 12 x jaffa cakes but also 12 x strawberry cakes. These were voted favourite and didn’t last 2 days once I’ve made them. I fancy blackcurrant next.
Be adventurous!
If you like making ‘real’ jelly using gelatine you could make further fruit flavours not available in a jelly block/crystals. Same with chocolate topping, try using white or milk chocolate to match your flavourings or a marbleize combo of all! Now we’re talking!
Can you tell I like experimenting? Comment on your variations I’d love to give them a go.
Recipe
Ingredients to make 12:
50g Caster sugar
50g Plain flour (I made with GF plain flour and still works)
2 x Large eggs
1 x Packet of jelly (block or crystals)
125ml Boiling water
1 x Tablespoon of jam/conserve matching your jelly (I chose marmalade/strawberry jam)
200g Dark chocolate
To serve:
- 1 x Cup of tea/coffee
- 1 x Favourite magazine/book
- Comfy chair/settee
- Footstool (optional)
- Fleece blanket/dressing gown (optional)
Method:
- Preheat oven to 180°C (160° fan) or gas mark 4, grease a 12 hole muffin/cupcake tin. Put a saucepan of water onto boil and then lower heat to a simmer.
- Boil a kettle, make up your jelly with the 125ml of boiled water once dissolved, add the tablespoon of jam/conserve/marmalade until dissolved. I have silicone cupcake molds which I use to pour the jelly in to make the 12 discs the disc is a little thicker I don’t mind this. But you can also pour jelly mixture into a shallow 20x15cm (8x6in) tin and allow to set. You can when set use a round cutter for the discs.
- Break your eggs and weigh out the sugar into your bowl and mix. When your saucepan of water is simmering, place your bowl over the pan (don’t allow to touch the water) and whisk the mixture. Continue to do so until your cake batter is pale in colour and has thickened so that when you lift whisk out of it for a few seconds the ribbon like line stays. This is known as the ribbon stage.
- Gently fold in the 50g of flour until mixed.
- Pour your mixture using equal amount into each of the 12 holes of muffin/cupcake tin.
- Bake in the oven for around 8-10 minutes till springy and golden on top.
- Remove cakes from oven and allow to cool and then turn out onto a wire rack.
- Melt your chocolate over the simmering water and allow to cool, this is so that the chocolate remains a liquid but not piping hot (it will melt the jelly if too hot).
- When your jelly is set cut a disc smaller than the cake and place on top.
- Pour over the top of each cake and allow chocolate to spill slightly over edges covering disc and some of the cake.
- Make a cup of tea/coffee and do a product test, be rude not to and you won’t regret it!
Because everything matters
Comment with your variations – we’d love to give them a go.
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