Jaffa Cakes happen to be Ross' favourite. I personally am not a fan of the orange-chocolate combo (give me a Snickers any day of the week) but there you are. I'm sure he'll enjoy them! And so will Elise when she's finished having her wobbly.
Jaffa Cakes have three layers: a soft spongy cake base, orange jelly and a chocolate topping to add some much needed (additional) sugar. I used a recipe from the BBC Food website (by Simon Rimmer) so here's his process and this recipe will make 24 bite sized jaffa cakes:
For the jelly:
- 2 x 135g packet orange jelly (chop it up if it is solid)
- 2 tbsp orange marmalade
- 250ml boiling water (you don't need to use any cool water in this recipe)
For the cake base:
- 4 eggs
- 100g caster sugar
- 100g plain flour (sieved)
For the splendid choccie topping:
- 400g 70% cocoa best quality chocolate (I always use 'proper' Lindt chocolate, never 'cooking' chocolate as, quite frankly, it tastes disgusting)
Method:
1. Oven on at 180C.
2. Put the marmalade and jelly in a bowl. Add the hot water and stir for a few minutes until everything has dissolved.
3. Pour the hot jelly mixture into a thin baking tray. You want the jelly to be about 0.5cm thick. Let it cool on the side, then put it in the fridge to set.
 |
| Step 3 |
4. Now we are going to make the cake bases. You'll need a mini-muffin cake tin which you'll need to grease lightly.
5. Put a saucepan on the stove with 1 inch of boiling water inside. Turn the stove off and let the water simmer by itself. Put a big Pyrex bowl on top and add the eggs and sugar. Beat with a wooden spoon til light and fluffy.
 |
| Step 5 |
6. Ask your wonderful assistant to measure out the flour (the photo below was taken moments before Elise had her tantrum). Sieve the flour into the same bowl as the eggs/sugar and beat it all together.
 |
| Step 6 |
7. Take the bowl off the saucepan and fill a cookie gun with the batter - remember to put your finger over the end so the batter doesn't ooze out! (You can just use a spoon if you prefer but the batter is quite runny so you might find it harder with a spoon).
 |
| Step 7 |
8. Fill your muffin tin (directly into the tin) so that they are each about 1/2 full (see my comments at the bottom on this... I think 1/3 full is actually plenty). Bake for 15 minutes until risen. Stick a knife in them to check they are cooked - if it comes out clean the cakes are ready to come out. Let them cool.
 |
| Step 8 |
9. Once the bases are cool, transfer them to mini paper cupcake cases.
10. Use a knife to slice small discs of jelly and put one on top of each of your cooled cake bases.
 |
| Step 10 |
11. Pop the cake bases back into the mini muffin tin to help them keep their shape. In a bowl, break the chocolate into pieces and put the bowl in some very warm water to melt. Stir until smooth and glossy.
12. Drizzle the warm chocolate over the orange jelly discs - it makes quite an exquisite mess when your toddler is helping - and pop the tray in the fridge for your Jaffas to set.
 |
| Step 12 |
I'd love to have added a photo of Ross enjoying his jaffa cake... but he snaffled one when I was asleep and I never managed to get a photo.
He did come back with some (constructive) feedback though... apparently the cake bases were too thick. I tried one myself and agreed... so a big tip from today's cooking experiment: to fill only 1/3 of each muffin with cake batter, instead of 1/2. It will make for a lighter, more enjoyable Jaffa Cake!
Love and hugs
Rebecca and Elise xx
No comments:
Post a Comment