Jaffa cakes

Take the classic snack of jaffa cakes to another level by making a homemade version with marmalade-spiked orange jelly and rich dark chocolate

  • Prep:35 mins
    Cook:9 mins
    plus at least 3 hrs setting
  • More effort

Nutrition per serving

  • kcal 107
  • fat 4g
  • saturates 2g
  • carbs 16g
  • sugars 0g
  • fibre 1g
  • protein 2g
  • salt 0.1g


  • butter, for the tin
  • 1 egg
  • 2 tbsp caster sugar
  • 2 tbsp self-raising flour
  • 1 orange, zested
  • 125g dark chocolate
  • 135g pack orange jelly, cut into cubes (ensure vegetarian, if needed)
  • 1 tbsp orange marmalade (optional)
  • 1-2 oranges, juiced (you’ll need 50ml juice)


  1. First, make the orange jelly. Put the jelly cubes and marmalade (if using) in a medium heatproof bowl. Pour in the orange juice and 100ml boiling water, then stir until the jelly cubes have dissolved. Pour the mix into a shallow baking tray (ours was 25 x 20cm) lined with cling film – it should come about ½cm up the side. Chill for 2 hrs or overnight until set.

  2. Heat the oven to 180C/160C fan/gas 4 and butter a shallow 12-hole cupcake tin. Tip the egg and sugar into a bowl and beat with an electric whisk for 5 mins until pale and fluffy. Or, do this in a stand mixer. Sift over the flour, add the orange zest and fold gently until there are no more pockets of flour. Spoon 1 tbsp into each hole of the tin and gently spread to the edges using the back of the spoon. Bake for 8-9 mins until the sponge is golden and a skewer comes out clean. Cool in the tin for 2 mins, then transfer to a wire rack to cool completely.

  3. Invert the set jelly onto a board, remove the cling film and stamp out discs using a 5cm round cutter. Flip the sponges over so the flat side is facing up, then top each with a jelly disc. Tip the chocolate into a heatproof bowl and melt in short bursts in the microwave, or set the bowl over a pan of simmering water ensuring the bowl doesn’t touch the water. Spoon 1-2 tsp of the melted chocolate over each disc of jelly, spreading it gently to cover. Leave to set for 2-3 mins, then gently press the tines of a fork into the chocolate. Leave to set for 1 hr before serving. Will keep for up to three days in an airtight container.

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