JAFFA DRIZZLE LOAF
If you like Jaffa Cakes, you'll love the moist, fruity cake. It will keep for a week, but it's unlikely to last that long
Provided by Mary Cadogan
Categories Afternoon tea, Snack, Treat
Time 1h15m
Yield Cuts into 8-10 slices
Number Of Ingredients 10
Steps:
- Heat oven to 180C/fan 160C/gas 4. Butter and line the base of a 1.2-litre loaf tin. Put all the cake ingredients into a bowl and beat with a hand whisk or wooden spoon for 3-5 mins, until light and fluffy. Spoon the mix into the tin and level the top.
- Bake for 40-50 mins, until golden brown and firm to the touch. Meanwhile, heat the orange juice and sugar gently in a small pan, stirring until dissolved. When the cake is cooked, remove it from the oven and spoon over the orange mix. Leave to cool in the tin, then remove and cool completely on a wire rack.
- Break up the chocolate and melt over a pan of simmering water or in the microwave on Medium for 1-2 mins. Drizzle over the cake and leave to set.
Nutrition Facts : Calories 410 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 37 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.88 milligram of sodium
JAFFA COCKTAIL
Make and share this Jaffa Cocktail recipe from Food.com.
Provided by Rhiannon and Matt
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Half fill a cocktail shaker with ice.
- Pour in the Kahlua,whisky,Grand Manier,OJ & cream.
- Shake well & strain into a chilled cocktail glass.
- Garnish with the chocolate curls & orange twist.
Nutrition Facts : Calories 238.4, Fat 9.6, SaturatedFat 6, Cholesterol 34, Sodium 13.3, Carbohydrate 13.8, Sugar 12.6, Protein 0.8
JAFFA CAKES
Take the classic snack of jaffa cakes to another level by making a homemade version with marmalade-spiked orange jelly and rich dark chocolate
Provided by Liberty Mendez
Categories Dessert
Time 44m
Yield Makes 12-14
Number Of Ingredients 9
Steps:
- First, make the orange jelly. Put the jelly cubes and marmalade (if using) in a medium heatproof bowl. Pour in the orange juice and 100ml boiling water, then stir until the jelly cubes have dissolved. Pour the mix into a shallow baking tray (ours was 25 x 20cm) lined with cling film - it should come about ½cm up the side. Chill for 2 hrs or overnight until set.
- Heat the oven to 180C/160C fan/gas 4 and butter a shallow 12-hole cupcake tin. Tip the egg and sugar into a bowl and beat with an electric whisk for 5 mins until pale and fluffy. Or, do this in a stand mixer. Sift over the flour, add the orange zest and fold gently until there are no more pockets of flour. Spoon 1 tbsp into each hole of the tin and gently spread to the edges using the back of the spoon. Bake for 8-9 mins until the sponge is golden and a skewer comes out clean. Cool in the tin for 2 mins, then transfer to a wire rack to cool completely.
- Invert the set jelly onto a board, remove the cling film and stamp out discs using a 5cm round cutter. Flip the sponges over so the flat side is facing up, then top each with a jelly disc. Tip the chocolate into a heatproof bowl and melt in short bursts in the microwave, or set the bowl over a pan of simmering water ensuring the bowl doesn't touch the water. Spoon 1-2 tsp of the melted chocolate over each disc of jelly, spreading it gently to cover. Leave to set for 2-3 mins, then gently press the tines of a fork into the chocolate. Leave to set for 1 hr before serving. Will keep for up to three days in an airtight container.
Nutrition Facts : Calories 107 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 12 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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