Chocolate, Desserts, Vegetarian

Jaffa Cakes

Jaffa Cakes 1 final

Bake Off is sadly drawing to a close, but do you remember the first episode where they made Jaffa Cakes in the technical? I have had a crack at making Jaffa Cakes, and they turned out pretty well! Probably because I used Mary Berry’s recipe, but used vege-gel instead of gelatin. But that didn’t seem to make a difference to the actual consistency of the jelly, everything held up just fine.  

I have made mine vegetarian friendly with this recipe: Vegetarian Orange Jelly. This set super quickly which made the whole process a lot quicker. I have doubled Mary’s recipe because I did not have enough mixture; but that was probably my fault for putting too much mix in each section. Also if you want the jelly to be more orange flavoured, it doesn’t hurt to zest a little bit of orange into the liquid jelly whilst it is cooling slightly.

Jaffa Cake Recipe


For the sponge:

Unsalted butter, for greasing
1 large free-range egg
50g caster sugar
50g self-raising flour sifted

For the orange jelly:

360 ml smooth orange juice
4g vege-gel or agar-agar

For the top:

180g milk chocolate about 36% cocoa solids.


1. Pre-heat the oven to 180C/160C Fan/Gas 4 and grease a 12-hole, shallow bun tin with the butter.

2. For the sponge, whisk the egg and sugar together for a few minutes until pale and fluffy, then gently fold in the flour.

3. Fill the bun tin about dessert spoonful per hole with the mix. Bake for five to ten minutes, or until well risen and a skewer inserted comes back clean. Leave to cool in the tray for a few minutes and then finish cooling on a wire rack.

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4. Make the jelly by mixing the orange juice and vege-gel together in a saucepan. Boil the liquid for two minutes and then remove from the heat for five minutes.

5. Pour the liquid jelly onto a baking tray wrapped in cling film. Then place the tray in the fridge until set- about half an hour. Don’t forget to look really silly while creeping across your kitchen to put the tray in the fridge, so that the jelly doesn’t spill.

6. Not forgetting to steal a few bits of chocolate while no-one is looking. Break the chocolate into pieces then melt in a Pyrex bowl set over a pan of gently simmering water. Remove the bowl from the heat, leave to cool and thicken slightly.

7. Once the jelly has set completely, cut 12 discs from the orange jelly using a 5cm round cutter. Sit a slab of jelly on top of each sponge.

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8. Spoon the melted chocolate over the 2/3 assembled jaffa cake. Then drizzle a criss-cross pattern of chocolate on the top.  Try to resist eating them all, leave them to set completely.

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9. Eat them all.

Hope you enjoy!

BB x

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