This traybake recipe is perfect for a bake sale, kid's party, or an afternoon treat with a cup of tea! We've recreated the nation's favourite, the jaffa cake, with a moist orange sponge, topped with a marmalade jelly and coated in milk chocolate. This delicious jaffa cake recipe is sure to be a hit.
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Yields:
24
Prep Time:
30 mins
Cook Time:
1 hr
Total Time:
1 hr 30 mins
Cal/Serv:
281
Ingredients
For the jelly
8
leaves platinum-grade gelatine, we used Dr Oetker
450g
good quality Seville orange marmalade, plus extra to assemble
For the sponge
250g
butter, softened, plus extra to grease
250g
caster sugar
4
large eggs, lightly beaten
250g
self-raising flour
Finely grated zest and juice 1 orange
For the topping
250g
milk chocolate, broken into pieces
1tsp.
vegetable oil, plus extra to grease
Directions
Step 1Line a 20.5cm x 30.5cm (8 x 12in) rectangular baking tin with clingfilm and oil the clingfilm all over. Cover gelatine with cold water and leave to soften for 10min.
Step 2Heat marmalade gently in a small pan, whisking frequently until melted and smooth, remove from heat. Squeeze excess water from gelatine and whisk into the marmalade until melted. Pour into prepared tin and leave to cool to room temperature, then chill for 25min until set firm.
Step 3Remove tin from fridge and carefully lift jelly out with the clingfilm. Set aside at room temperature. Line and grease same tin, with baking parchment and butter.
Step 4Preheat oven to 170°C (150°C fan) mark 3. In a large bowl, beat together the butter and caster sugar with a handheld electric whisk until pale and fluffy, about 5min. Gradually beat in the eggs, mixing well after each addition.
Step 5Using a large metal spoon, fold in the flour, followed by the orange zest and 1/3 of the orange juice to make a smooth batter. Scrape into prepared tin, smoothing to level. Bake for 45-50min or until a skewer inserted in the centre comes out clean. Remove cake from tin, invert on to a cooling rack and peel off baking parchment. Leave to cool.
Step 6Meanwhile, melt chocolate in a heatproof bowl over a pan of gently simmering water, stirring occasionally until smooth. Remove from heat and stir in oil. Leave to cool for 15min, until chocolate has cooled to room temperature (see GH tip).
Step 7When cake and chocolate are cool, transfer cake to a board or serving plate. Spread a little marmalade all over the top. Flip the jelly onto the cake, then peel off the clingfilm. Press down gently to stick. Trim off any overhanging jelly edges with a sharp knife.
Step 8Carefully pour the cooled chocolate on top of jelly and spread gently, allowing a little chocolate to run down the sides.
Step 9Leave chocolate to set for 30min at room temperature, then lightly press a cooling rack gently on to the chocolate to create a lattice pattern. Remove rack and leave chocolate to set completely at room temperature, before slicing and serving.
GH tip
It’s important the chocolate isn’t too hot or it will melt the jelly layer. To check, drop a little from a spoon on to your finger, it shouldn’t feel at all warm.
Get ahead
Keep the cakes in an airtight container at room temperature for up to 2 days.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
