Jaffa Cakes

I found this recipe in an old Chocolate Recipe book. I liked the fact that there isn’t a huge amount of sugar listed in the ingredients.

Most marmalades we buy in stores tend to be packed with sugar, but perhaps a low-sugar variety may be available? Or a home-made sugar-free filling could be used as an alternative. No rules here!


The recipe is written as originally published.

Ingredients (makes 18)
50g/2oz/¼ cup of sugar
65g/2½oz/⅔ cup of self-raising flour, sieved
Approx. 4 tablespoons/60ml. marmalade, sieved
125g/4oz plain chocolate
Rind of ¼ orange, finely grated
2 teaspoons/10ml. corn oil*
1 tablespoon/15ml. water
2 eggs

  • Perhaps another oil may be okay. I haven’t tried this recipe yet but I might try it with a nut oil.

Method
Preheat oven to 200˚C/400˚F/Gas 6

  1. Put eggs and sugar into a bowl. Whisk until thick and creamy so that when the whisk is lifted the mixture leaves a trail. If using a hand whisk, put the bowl over a pan of hot water.
  2. With a metal spoon, fold in the flour
  3. Spoon the mixture into about 18 well-greased round-bottomed patty tins (muffin pans). Bake for about ten minutes until golden brown.
  4. Remove and cool on a wire rack
  5. Spread a little marmalade over each cake.
  6. Put the chocolate, orange rind, oil and water in a bowl over a pan of hot water. Stir well until melted.
  7. Cool until the chocolate starts to thicken and then spoon over the marmalade. Leave to set.

Bon Appetit!
Linda x

P.S. I’d love to recommend the book I found this recipe in although I think it may be out of print. If you’d like to try and find it, it’s called ‘The Chocolate Book’ by Valerie Barrett and was published in 1988.

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