Jaffa Cake is such an amazing way to combine the deliciousness of the cake and the cuteness of a cookie!
Jaffa Cake is a cross between cake and cookie in my mind. Introduced by McVite as a commercial product, way back in 1927, these cakes get their name from the Jaffa oranges.
They are essentially small sponge cakes with orange marmalade and chocolate sauce. I first ate them many years ago when an aunt got them for me from London and since then, I have almost been addicted. The combination of chocolate and orange works so well for me and some days when I am in a mood, I add a little Cointreau to the melting chocolate and gosh you have totally irresistible bites!
I was reading up a bit about Jaffa cakes and apparently, these are considered one of Britain’s best inventions after steam engine and light bulb! And then apparently in 1991 there was this whole discussion on whether these were actually cakes or biscuits. A tax was charged on chocolate cover biscuits, but not cakes, and hence these came to be categorised as cakes!
In April 2013, McVitie produced a full scale cake version of the ‘Jaffa Cakes’ and called it the ‘Big One’ but these did not turn out to be very popular! This meant that eventually their production was stopped. I guess these do taste the best when they are bite sized 🙂 Apparently, McVitie has tried to introduce new flavors in the Jaffa cakes, but orange always rules! Apparently a billion Jaffa cakes are eaten every year! Now that is something, eh?
So this one is a recipe I adapted from Jamie Oliver and it is absolutely fool proof. Works like wonders and it is so easy it is not funny (see a pattern in my recipes, I always pick easy ones 😛 )
Did you check out the Swedish specialty on the blog! Full of gooey chocolate and delicious!
Homemade Jaffa Cakes
For the cake base
- 1 egg
- 50 grams castor sugar (1/4 cup)
- 65 grams all purpose flour (1/2 cup)
- 1 tsp vanilla extract
- 1 tsp orange zest
- butter greasing for
For the filling
- 100 gms orange marmalade
- 50 gms dark chocolate
- 1 tsp water
- 1 tsp orange zest
- Preheat the oven to 200C.
- Using a electric beater, whisk together egg and sugar till light and creamy. Add flour, orange zest and vanilla while taking care not to collapse the batter
- In greased mini tart moulds, add about 1 tbsp of batter each.
- Bake in the pre heated oven for 8-10 minutes. Set aside for cooling
- Once cool, demould and slice the cake in two thin halves horizontally.
- In a heavy bottom saucepan, gently heat the orange marmalade till it is slightly melted and spreadable. Pour one tsp in the middle of the cut cakes
- In the microwave or double boiler, melt together chocolate, water and orange zest. Pour over the orange marmalade and set aside for setting for 5 minutes and then pop the whole thing in your mouth for a medley of flavours.