Jaffa cakes

Jaffa cakes

By
From
Citrus
Makes
24
Photographer
Mowie Kay

The cake base for this is almost identical to that of madeleines – it’s a slightly unusual method, but makes for a cake that keeps its shape and should provide a flat, even base for the jelly and chocolate. I’ve used a mixture of orange, lemon and lime here; I really like the combination.

Ingredients

Quantity Ingredient

For the base

Quantity Ingredient
a little softened butter or cooking spray, for greasing
2 eggs
60g caster sugar
60g plain flour
30g butter, melted and cooled to blood temperature

For the jelly centre

Quantity Ingredient
50ml lemon juice
1 orange, finely grated zest
100ml orange juice
1 lime, finely grated zest
25g caster sugar
3 gelatine leaves

For the chocolate topping

Quantity Ingredient
150g dark chocolate
1/2 orange, dried zest, finely ground, see recipe note
a little edible gold powder, (optional)

Method

  1. First make the jelly as this needs time to set thoroughly. Put the lemon and orange juices into a small pan with the orange and lime zests and the sugar and heat gently, stirring, until the sugar has dissolved. Meanwhile, soak the gelatine leaves in cold water until soft. Squeeze out and add to the liquid, stirring until they have completely dissolved. Line a small roasting tin with plastic wrap and pour the liquid into it. Leave to cool to room temperature then refrigerate for several hours until completely set.
  2. To make the sponge base, preheat the oven to 180°C. Lightly butter 2 x 12-hole muffin tins, or spray with cooking oil. Put the eggs and sugar in a bowl and beat with an electric whisk for several minutes until increased in volume, mousse-like and the colour of pale apricot. Sift the flour into the mixture and fold in, then add the melted butter. Spoon the mixture into the muffin tins – each should take a tablespoon. Bake in the oven for 8–10 minutes until lightly golden brown.
  3. Leave to cool for a few minutes then remove from the tin – they should just flip straight out, but if not, prise them out gently with a palette knife. When they are completely cool, cut the set jelly into 4cm rounds (use a small shot glass if you don’t have a cutter that size) and place on top, as centrally as you can. Melt the chocolate in a bain marie or heatproof bowl set over a pan of simmering water, then use it to completely coat the tops of the cakes. You will find that you need a heaped teaspoon per cake. Make sure that the chocolate isn’t too hot when you start or the jelly might melt or sweat a little. Leave the chocolate to set somewhere cool before eating, then dust with powdered orange zest, mixed with edible gold powder, if you have some.

Drying orange

  • The most versatile type of dried citrus is the zest. It is best to peel it away from the skin in wide strips and scrape off any remaining pith. This is what I use to add a gentle perfume and flavour to dishes such as a classic French fish soup or a beef casserole. Microplaned zest dries very quickly and is best finely ground to a powder in a pestle and mortar, then added either right at the beginning of a dish, by way of a rub, or right at the end, as a seasoning, in the same way you might use pepper, sumac, or even fennel pollen.
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