MARY BERRY'S JAFFA CAKES RECIPE | GREAT BRITISH BAKING …
From pbs.org Estimated Reading Time 2 mins
For the jelly, break the jelly into pieces and place in a small bowl. Pour over the boiling water and stir until the jelly is completely dissolved. Add the orange zest, then pour into a shallow 12x8in tray.
Meanwhile, preheat the oven to 350F and grease a 12-hole, shallow bun tin with butter.
For the sponge, whisk the egg and sugar together for 4-5 minutes until pale and fluffy, then gently fold in the flour. Fill each well in the bun tin three-quarters full (about a dessert spoonful per hole) and smooth the tops.
To assemble, break the chocolate into pieces then melt in a bowl set over a pan of gently simmering water. Remove the bowl from the heat and leave to cool and thicken slightly.
Turn the jelly out onto a sheet of non-stick baking parchment. Cut 12 discs from the orange jelly using a 2in round cutter. Sit one jelly disc on top of each sponge.
Spoon the melted chocolate over the jelly discs. Using the tips of the tines of a fork or a skewer, lightly press to create a criss-cross pattern on top of the chocolate, then leave to set completely.
Web Ingredients For the jelly 1 x 135g packet orange jelly 150ml/5fl oz boiling water 1 small orange, finely grated zest only For the sponge unsalted … From bbc.co.uk Cuisine BritishCategory Cakes And BakingServings 12
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Web Roll the dough out to a 2–3mm thickness, then cut out discs with an 8.5cm round cutter. Bake for 8–10 minutes, until golden the allow to cool on a wire rack. 14. For the … From greatbritishchefs.com
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