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Jaffa cakes

Jaffa cakes

Jaffa cakes

A homemade version of a classic

A homemade version of a classic

Makes 24

Cooks In40 minutes

DifficultyNot too tricky

Nutrition per serving
  • Calories 71 4%

  • Fat 3g 4%

  • Saturates 1.3g 7%

  • Sugars 10.3g 11%

  • Protein 0.9g 2%

  • Carbs 12.4g 5%

Of an adult's reference intake


  • 1 free-range egg
  • 50 g white caster sugar
  • 65 g self-raising flour
  • butter , for greasing
  • 250 g marmalade
  • 100 g quality dark chocolate (70%)
  • 2 tsp vegetable oil , (optional)
  • ½ an orange

Recipe From

Jamie Magazine

By Anna Jones


  1. Preheat the oven to 200°C/400°F/gas 6.
  2. Whisk the egg and sugar with an electric hand whisk until thick and creamy. Sift in the flour and stir in.
  3. Grease a 12-hole jam tart tin and put 1 tablespoon of mixture in each hole.
  4. Bake in the oven for about 10 minutes, until golden brown, then remove to a wire rack to cool.
  5. Once cool, cut the cakes in half horizontally, so you have 2 thin cakes.
  6. Gently heat the marmalade in a saucepan for a few minutes, until it has thickened but is still spreadable. Sift to remove any peel, if you want a smooth centre. Allow to cool, then spoon a dollop of marmalade onto the centre of each cake.
  7. Chop the chocolate and melt with the oil (if using) and 1 tablespoon of water in a heatproof bowl over a pan of boiling water. Grate in the orange zest, stirring well. Cool until the chocolate starts to thicken, and spoon over the marmalade-topped cakes. Leave to set.

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