Description
Makes 12 Jaffa Cakes
Ingredients
Scale
For The Grapefruit Jelly –
- 25g Caster Sugar
- 140ml Pink Grapefruit Juice
- 2 Sheets Gelatine
For The Sponge Base –
- Unsalted Butter, for greasing
- 1 Free Range Large Egg
- 25g Caster Sugar
- 25g Self Raising Flour
For Decorating –
- 125g Dark Chocolate, melted
Instructions
- Make the jelly first. Line an 8″ square tin with cling film and set aside. Put the sugar, 50ml of the juice and 10ml water in a saucepan and put over low heat. Stir well to help dissolve the sugar. Put the gelatine sheets in a bowl of cold water and leave to soften for 5 minutes. When the sugar has dissolved and the juice is warm to the touch, remove from the heat. Take the gelatine out of the water and squeeze to remove the excess liquid. Stir it into the warm juice until dissolved and combined. Add the remaining 90ml juice and stir gently. Pour the jelly into the prepared tin and move to the fridge, chill until set.
- Make the sponge base next. Grease a shallow bun or mince pie tray with plenty of unsalted butter. Preheat the oven at 180C. Whisk the egg and sugar together for 5 minutes until pale and fluffy, then gently fold in the flour. Gently transfer the mixture to a piping bag. Fill each well in the bun tin three-quarters full and smooth the tops with a spoon. Bake for 6-8 minutes, or until well risen and the top of the sponges spring back when lightly pressed. Leave to cool in the tray for a few minutes then finish cooling on a wire rack. Repeat with any leftover mixture, making sure to grease the holes again before filling.
- To assemble. Using a 5cm round cutter, cut out circles of the jelly. Set a jelly disc on a round of sponge on the middle of the flat side. Spoon the melted chocolate over the jelly discs. Making sure you nudge the chocolate to coated the edges of the jelly, leaving the base sponge free of chocolate then leave to set completely.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Cakes, Chocolate
- Method: Baking
- Cuisine: British