They’re in the biscuit aisle in the supermarkets, but are they a biscuit, or are they a cake? Who cares when you have a yummy giant Jaffa cake to share with your pals! It’s super easy to make, so perfect for a rainy spring day.
And no, Mr Hollywood, you can’t dunk this one!
Named after the Jaffa orange (obviously) these tangy treats have been around since the late 1920’s! They’re THAT much of a national treasure from McVities, that they were once ranked the best selling biscuit/cake in Britain. So why not try the recipe that I use to make this big one!
For the cake
150g Gluten free self-raising flour
75g Caster Sugar
Zest of 1 orange
1tsp baking powder
1tsp xanthan gum
1 large egg
For the topping
100g Dark chocolate
Pre-heat the oven to 180*C
In a bowl, mix together the butter and sugar, then add in the orange zest.
Mix in the egg, then continue to add the flour xanthan gum, baking powder and milk.
Spoon in the batter into a lined circle cake tin (8″) , and bake for 20-25 minutes. You will know when it’s done, if you press the centre of the cake gently and it springs back up.
Leave the cake to cool and then cut off the top so it is even.
Heat the marmalade in a pan over a medium heat, stirring until it becomes a thick consistency and leave to cool down.
In a bain-marie melt the dark chocolate. As it’s melting, spread the marmalade on top of the cake, and then pour the chocolate over.
Leave the chocolate to set!
Slice and enjoy!
The batter to this is quite thick, so don’t be worried if it’s not very level once it’s baked. You’re going to slice the top of anyway.
You could also make ‘normal’ sized Jaffa cakes by putting a small amount of batter into each well of a cupcake tray.
I tried to do this recipe with jelly, but I personally am not a fan of jelly, and marmalade is easier. You could try it using an orange jelly instead of the marmalade I guess.