British · serves 2

Jaffa Cakes

Sponge, marmalade, chocolate. Eight minutes in a muffin tin.

30 min Some work Vegetarian

Ingredients

  • 100g self-raising flour
  • 60g caster sugar
  • 100ml milk
  • 50ml sunflower oil
  • 1 tsp vanilla extract
  • 150g chocolate chips
  • 50g butter
  • Zest of 1/2 orange
  • 90g fine-cut marmalade

Method

  1. Mix flour and sugar, then stir in milk, oil and vanilla to a batter.
  2. Small spoonfuls into a greased muffin tin — shallow, so they stay disc-shaped.
  3. 180°C for 8 minutes.
  4. Two minutes in the tin, then cool completely on a rack.
  5. Melt the chocolate with the butter, stir in the orange zest.
  6. A teaspoon of marmalade on each cake, then chocolate spooned over to cover.
  7. Leave on the rack to set. Drag a fork across the tops for the traditional wave.

Questions people ask about Jaffa Cakes

How long does Jaffa Cakes take?

About 30 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of maida in Jaffa Cakes?

Use plain atta for a denser, nuttier result, or a 50/50 mix if you want to keep some lift.

Can I make Jaffa Cakes ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Jaffa Cakes vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Jaffa Cakes?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

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