Part 2 from the previous post :: Jaffa cakes have been one of my favorite biscuits/cakes from the UK ever since I was a kid! Close family in the UK, visiting us often, since childhood, would result in a lot of amazing candies/chocolates/biscuits from the UK, that we all devoured! ???? A little history! Jaffa cakes were first introduced in the UK, in 1927, and have been named after Jaffa oranges. ??It is one of the highest selling biscuits/cakes in the UK! WOW! I took this opportunity to recreate these cakes that I have loved since a kid, using @thejamlab's Orange and Cardamom Marmalade and Blood Orange and Rosemary Marmalade! ? I made the orange jelly, which is the middle layer, with fresh orange/blood orange juice, gelatin, and the marmalade instead of store bought orange jelly! So delicious and light, and with no preservatives, one is just not enough! ?❤️? Recipe on Facebook :: Jam Lab #sweettooth #bakeitforward
Recipe Intro From feedfeed
NOTE: Jaffa Cakes are delicious (almost biscuit-like cakes) to whip up for any event. Typically orange flavored, these can be customized into any flavor and turn out to be perfection!
For the cake:
1/4 cup sugar
1/2 cup all purpose flour
For the orange jelly:
2 cups orange juice
2 envelopes of gelatin
5-6 tbsp. of your favorite Jam Lab Marmalade
For the chocolate coating:
7 oz bitter sweet chocolate
Preheat the oven to 350F. For the cakes, add the eggs and sugar to a medium mixing bowl and beat continuously for 4-5 minutes, or until the mixture is pale, fluffy and well combined. Add the flour, beating continuously, until a thick, smooth batter forms. Fill about 1/3 of each well in a 12-hole muffin tin with the cake batter. Transfer the tin to the oven and bake the cakes for 8-10 minutes, or until pale golden-brown and cooked through. Remove from the oven and set the cakes aside, still in their tray, until cool.
For the orange jelly, warm up 1/12 cups of the orange juice. Mix the 2 gelatin envelopes, in 1/2 cup of the orange juice, and mix with the warm orange juice. Add in the marmalade and whisk until well blended. Pour it into a rectangular small tray, to form a 1/2 inch layer and let it set in the fridge for 3-4 hours.
When the jelly has set and the cakes have cooled, cut small discs from the layer of jelly, equal in diameter to the cakes. Sit one jelly disc on top of each cake.
Bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the chocolate and stir until melted, smooth and glossy, then pour over the cakes. Set aside until the melted chocolate has cooled and set.