These are one of my family’s favourite treats from back in England but unfortunately you can’t buy them here. Here’s my take on how to make these orange-chocolate jaffa cakes.

Ingredients for the jelly

3/4 cup plus 2 tbsp powdered orange gelatin (Jello)

1/2 cup plus 2 tbsp cup hot water

zest of 1 orange

Directions for the jelly

  1. In a small bowl, combine the gelatin, hot water, and orange zest, and stir until the gelatin is completely dissolved.
  2. Pour the mixture into a 20 x 30 cm non-stick rectangular pan (don’t grease the pan).
  3. Refrigerate for at least 15 minutes.


Ingredients for the cakes

2 large eggs

1/4 cup sugar

1/2 cup all-purpose flour

180 grams of dark chocolate, melted


Directions for the cakes

  1. Preheat the oven to 350Ā°F.
  2. In a large bowl beat the eggs with the sugar with an electric mixer until they are pale and fluffy, about 5-7 minutes.
  3. Sift in the flour and gently fold it into the mixture
  4. Grease a mini muffin pan and fill each cup with about 1 tbsp mixture.
  5. Bake for 7-8 minutes or until a toothpick poked in the middle comes out clean.
  6. Allow to cool completely.


To assemble

  1. Turn out the jelly onto a piece of parchment paper by loosening the edges and then quickly flipping the pan over the non-stick paper
  2. Using a 1-inch cookie cutter cut out the jelly, the off cuttings can be melted and refrigeratedĀ again to cut out more jelly pieces.
  3. Place one jelly piece on one cake and coat the top in the melted dark chocolate.
  4. Allow the chocolate to set in the freezer, then serve.