Sunday, 23 March 2014

Jaffa Cakes

Ok I used yet again a different technique than the author suggested, but I think the end result is better and more suitable for a bigger batch. Although it says jaffa cake you can use any other flavoured jelly to make it more interesting, but I will give you the author's original recipe for the jelly I found as well in a Hungarian culinary magazine by Judit Stahl.

Jaffa Cakes

Ingredients (for 24 sponges)
For the sponge
4 eggs
100 g sugar
2 tbsp melted butter
100 g plain flour

For the jelly
2 l Fanta
200 g sugar
juice of a lemon
12 gelatine leaf (20 g)
Hartley's or other jelly of your choice

For the chocolate
100 g good quality dark chocolate
2 tbsp sunflower oil

muffin tin

Preheat the oven to 180C and spray the muffin tin with vegetable oil based release agent.
Whip the eggs and sugar in a bowl above boiling water for 5 minutes. Take off the bowl from the heat and stir in the melted butter and flour. Pour a tablespoon worth of batter in each cavity and bake in the preheated oven for 8-10 minutes.

When ready leave it to cool completely. In the meantime prepare your jelly either by the jelly instructions (if you use shop bought jelly) or do it from scratch. 
Pour the Fanta and sugar in a big bowl and boil it for about 30-40 minutes until the liquid is reduced to 600 ml, then off the heat and leave it to cool. Put the gelatine leaves in cold water for about 5 minutes. When the gelatine leaves are soft, squeeze them to get rid off the excess water and dissolve them in the Fanta syrup.

Stirring the jelly constantly (to avoid jelly lumps) cool it down and when it is just about to set, spoon as much jelly to each sponge as you can.

My husband suggested that next time I should place the sponges round side down and spoon the jelly to the flat side. He is right, as this way you can put more chocolate and  jelly on each sponge and it would create the both side rounded shape.

 Leave the jelly to set completely on the sponge and melt the chocolate in a bowl above boiling water. Add the vegetable oil to the chocolate and spoon it to the jelly.
Once the chocolate is hardened your jaffa cakes are ready.

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