This giant Jaffa cake is perfect for all Jaffa lovers! It really does look and taste like the real deal, and is fundamentally a large orange sponge covered with a layer of orange jelly and then a layer of chocolate. Delicious. I made this for my best friends birthday as she loves Jaffa cakes!
You’ll need a cake tin with a 23cm diameter and a small saucepan (with a diameter slightly smaller than 23cm)
- 67.5g orange jelly cubes (half of a standard pack)
- 125g self raising flour
- 125g caster sugar
- 125g butter (at room temperature)
- 2 eggs
- zest of 1 orange and 1 tablespoon juice
- 65g milk chocolate
- 65g dark chocolate
- Line your cake tin with baking parchment and preheat your oven to 180C/160C fan/gas 4.
- First prepare your cake. In a mixing bowl, beat together the butter and sugar with an electric whisk, until light and fluffy. Add your eggs one at a time and beat again until combined.
- Sift in your flour, orange zest and juice and fold the mixture together. Pour your mixture into your cake tin and bake for 20-25 minutes until golden brown and cooked through (use a fork or spaghetti stick to check, if it comes out clean, it’s cooked!)
- Meanwhile, prepare your orange jelly according to the instructions on the packet. Pour your jelly into your small saucepan and leave to set in the fridge for 1-2 hours, until solid.
- Once you are ready to assemble your cake, melt your chocolate in a glass/heatproof bowl over a simmering saucepan of boiling water, stirring continuously so the mixture is smooth (you can also melt in the microwave on a low heat for 2-3 minutes, pausing to continuously stir). Leave your melted chocolate to cool at room temperature for 15 minutes before you assemble your cake.
- Carefully place your jelly mix on top of your cake. You can do this by placing the saucepan upside down over the cake and gently tapping it. This can be quite fiddly so be patient!
- Drizzle your melted chocolate over the jelly and cake and smooth over so it looks like a jaffa cake. Leave to set in the fridge for at least 2-3 hours, ideally overnight.