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Delicious home-made jaffa cakes

Prep:

Cook:

Serves:

(Photo: Ryan Bartley)
(Photo: Ryan Bartley)

    The chocolate-orange combo — half-biscuit, half-cake — can also be made with packet jelly, in which case it’s a good if not essential idea to add a tablespoon of marmalade.
    Makes about 20

    Ingredients
    750 ml orange juice
    2 packets kosher gelatine
    4 large eggs
    100g caster sugar
    100g plain flour
    Vanilla essence
    Pinch of salt
    200g dark chocolate

    Method
    Follow the instructions on the packet to make the orange jelly.
    Pour into a very shallow tray and refrigerate to set.
    Heat the oven to 180°C and grease a mini muffin tray.
    Whisk the eggs and sugar in a bowl over simmering water until pale, thick and fluffy.
    Remove from the heat. Fold in the flour adding a little vanilla essence and the salt.
    Spoon the batter into the tray so each well is two-thirds full.
    Bake for 10 minutes until golden, remove from the oven and cool in the tray. Repeat with the remaining batter.
    Cut the jelly into small discs — you may wish to halve them horizontally. Place one on each cake and refrigerate.
    Melt the chocolate. When cool, spoon it over the chilled cakes .
    They should keep a week in an airtight container.

    Method
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