British Jaffa Cakes
A homemade version of traditional British chocolate-glazed orange jelly cakes filled with vibrant jelly provides a sweet treat.
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Instructions
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Preheat oven to 350F (180C) and grease a shallow muffin tin.
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Start boiling water. Dissolve jelly cubes in boiling water, stir in marmalade, then let cool slightly.
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Line a 10x10-inch tray with plastic wrap, pour in the jelly mixture, and refrigerate for 45 minutes to set.
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Beat egg and sugar until light and pale, then sift in self-rising flour and fold gently.
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Spoon batter into muffin cups and bake for 8-10 minutes until golden.
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Cool cakes in the tin for 10 minutes, then transfer to a cooling rack.
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Melt chocolate in a heatproof bowl over simmering water; remove from heat and cool. Reheat gently if chocolate hardens.
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Remove set jelly from the fridge, cut into discs slightly smaller than the cakes, and return them to the fridge.
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Once cakes are completely cool, place a jelly disc on top of each.
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Spoon cooled chocolate over each prepared cake.