We love baking with our chocolate and so does our York’s Pig & Pastry!
They’ve very kindly baked us a wonderful batch of Jaffa Cakes using our delicious Milk Orange Chocolate and also given us the recipe to share with you guys. Let’s get baking!
This lovely recipe Jaffa Cake makes 25 individual cakes, or if you’re feeling creative, one large Jaffa Cake (30 x 40cm)
The Jelly ingredients:
7 leaves of gelatine, soaked in a little cold water
600ml fresh orange juice & orange zest
150g caster sugar
To make the jelly:
Simmer the orange juice, orange zest and the caster sugar together in a pan.
Next add the gelatine and pour the mixture into the muffin tin moulds. Place into the fridge to cool.
- 6 eggs
- 150g caster sugar
- 150g plain flour
- zest of one orange
- 80g melted butter
To make the sponge:
Whisk the eggs and caster sugar together until the volume of the mixture doubles, then fold in the zest, flour and melted butter.
Bake in the muffin tins for 15-20 minutes. Once golden, remove from oven and place in fridge to cool, allowing you to move onto the next step.
The Orange Syrup ingredients:
- Juice of 1 orange
- 2 tbs of water
- 50g sugar
- 600ml double cream
- 2 tbsp cointreau
- 500g Milk Orange (5 Choc affair chocolate bars)
- 4 egg yolks
- 50g sugar
- 100g Dark chocolate (1 Choc affair chocolate bar for decoration)
To make the Ganche: