JAFFA CAKES

I had never even heard of jaffa cakes until they made an appearance as the technical challenge on Great British Bake Off.  Apparently you can get them at any corner shop in Great Britain.  Kind of like my beloved ho hos here in the States.  But . . . now that I have had jaffa cakes . . . I am SUPER devastated that I can’t just march down to 7-Eleven for late night munchies.  I’m not aware of any American equivalent, but chocolate and orange have always been my favorite.  (Hello chocolate orange cake with pistachio mascarpone.) And now jaffa cakes will forever be on my go-to list of fun, individual-sized party cakes.

Ingredients

Jaffa Cake:

• 2 large eggs
• 1/4 cup white granulated sugar (50 g)
• 1/4 cup + 3 Tablespoons all-purpose flour (50 g)
• 1/2 teaspoon baking powder

Orange Jelly Filling:

• 1/4 cup + 2 Tablespoons white granulated sugar (75 g)
• 3/4 cup pure orange juice (180 ml)
• 2 1/4 envelopes or 5 1/4 teaspoons unflavored gelatin powder (18 g)
• zest of 1 1/2 small oranges

Chocolate Topping:

• 1 1/2 cups semi-sweet chocolate chips

Instructions

1. Set the eggs out to come to room temperature.
2. Make the filling! Heat orange juice and sugar in a small saucepan over medium heat until just simmering and the sugar has dissolved. Once the sugar is dissolved, remove from heat and slowly sprinkle the unflavored gelatin powder into the juice while whisking vigorously and continuously. Pour the jelly into an un-greased 9x13-inch glass baking dish. Chill for at least one hour until set and firm to the touch.
3. Preheat oven to 350 degrees Fahrenheit and grease a 12-hole, shallow bun tin with soft butter.
4. For full instructions : www.wyldflour.com

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