In a large bowl whisk the egg and sugar together until pale and fluffy. You can do this with a hand whisk or electric mixer.
Fold in the flour and then pour a tablespoon of the mixture into each of the cups of a greased cupcake tin.
Bake at 200°C for 10 minutes. Once baked, remove the buns from the tin with a spoon and allow to cool on a wire rack.
Once cooled, cut them in half with a serrated edged knife.
Lay on a nice dollop of the marmalade in the centre of the halved cake. Melt the chocolate in a microwave and add the orange zest to it. Allow the chocolate to cool until it thickens. Now spoon it on top of the marmalade topped cakes and then allow to cool before tucking in.
Behind Every Bake
Homemade Jaffa Cakes
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What you need:
50g caster sugar
1 egg
65g of Odlums Self Raising Flour
150g Fruitfield marmalade
Butter for greasing
100g of 70% dark chocolate
Zest of half an orange
How to:
In a large bowl whisk the egg and sugar together until pale and fluffy. You can do this with a hand whisk or electric mixer.
Fold in the flour and then pour a tablespoon of the mixture into each of the cups of a greased cupcake tin.
Bake at 200°C for 10 minutes. Once baked, remove the buns from the tin with a spoon and allow to cool on a wire rack.
Once cooled, cut them in half with a serrated edged knife.
Lay on a nice dollop of the marmalade in the centre of the halved cake. Melt the chocolate in a microwave and add the orange zest to it. Allow the chocolate to cool until it thickens. Now spoon it on top of the marmalade topped cakes and then allow to cool before tucking in.