Jaffa cake
Do you know those chocolate covered biscuits with orange jelly layer in the middle? They remind me of my childhood, I love them! And last weekend I decided to experiment a bit in the kitchen again – I made a cake that tastes like Jaffa cake biscuits. If you’re Jaffa (kree! 
) fan, you should definitely try this out!
I cannot believe it's not Jaffa biscuits!
Biscuit base:
4 eggs
75g sugar
a pinch of salt
50ml Cointreau
50ml milk
50ml olive oil (you can substitute it with melted butter)
170g flour
8g baking powder
Orange jelly layer:
juice of approximately 3 oranges and 1 lemon (approximately 250ml))
grated peel of 1 orange and 1 lemon
4 Tbsp orange jam
75g sugar
5 gelatine sheets (8g)
Chocolate coating:
300g chocolate, melted over bain-marie (I used 200g of 40% cocoa and 100g of 70% cocoa)
1. Beat the eggs with salt, sugar, Cointreau, milk and olive oil, then add the flour, sifted together with baking powder.
2. Pour the batter in the baking pan (34×20 or bigger if you want a thiner biscuit base), lined with parchment paper and bake in preheated oven (160-180ºC, depending on your oven) until golden brown. Let cool on a wire rack.
3. Prepare the orange jelly: soak the gelatin sheets in some water for 5 minutes, then squeeze the excess of water (gently!) out of them and place in a pot together with orange-lemon juice, grated peel and sugar. Heat on low temperature until the gelatin dissolves. Add the orange jam and let cool.
4. Spread the jelly over the cooled biscuit base, then cover with melted chocolate. Place the cake in the fridge for overnight at least. Cut in squares or other desired shape. It tastes best on the 2nd/3rd day. Keep in the fridge.
A perfect December treat
Related posts:
Myuuuuuuuummmmmmmmmmmmmmm / Ngammmy
Your recipes and Enthusiasm are marvelous, Maya
As I eat all organic and vegetarian – most processed foods available (such as Jafa cakes, which I once relished) fail my standards.
When I next have a kitchen of my own, I shall certainly recreate some of your treats
Thanks for your comment, Hazel!
Glad to hear you like my recipes. This cake is absolutely tasty and simple to make!
I accidentally discovered your blog and read all articles from this year, but defiantly I will read also your archive. Nice work! I send link to your “Miklavz” to all my Slovenian friends.
I like this recipe and I would like to try it. Could you please tell me what size of baking dish you used for this quantity? With me size of baking dishes is always a problem. Probably that shows that I need more experience and practice.
Thanks for stopping by, Dragan. I used a baking dish of 34×20cm. You can even use a bigger one to get your Jaffa cake thinner and therefore more alike real Jaffa cakes (the cookies). I wish you a successful baking!
a fantastic delicious treat
one of my favorite sweets when i was young were jaffa chocolate balls (along with pineapple lumps) – if i eat these now, they seem overly sweet, but at the time, they were so moreish
this dessert is perfect for a christmas dinner
The bought ones also taste too sweet for me, Maria. This recipe doesn’t use that much sugar – that’s how I like it!
Yummy! Any ideas for substituting the gelatin? We are vegetarians, so we don’t use it anymore…but I am keen to make these.
I had a chuckle when one of my Slovenian buddies told me that “yaffas” were an old school Yugoslav-era cookie. While I’m sure they were available and even manufactured locally, I’d love to hear what my British granny would say to the idea of the Jaffa coming from Yugoslavia!
Hey Lisa, how are you doing?
The most common gelatin substitute is agar agar, I believe. I’ve also heard of kosher gelatin but I don’t really know much about it. Hope this helps!
Hi Maya! Jay and I are both doing good…mostly settled back in to life in Canada, missing Slovenia of course!
I was thinking agar agar too, though I have never experimented with it. I will look for kosher gelatin but I’m not sure it’s actually veggie-friendly. I found kosher marshmallows once which I was told should be vegan, but they had a fish-based gelatin. Too bad I don’t live in Montreal, the range of kosher options would be much much more extensive.
Lep pozdrav!