Homemade Jaffa Cakes

I love Jaffa Cakes.  They remind me of childhood trips to see my Granny and Grandpa, where there was always a packet or two of these little gems to be found in the larder, as they were Grandpa Jack’s favourite biscuits (although technically they’re classified as cakes!).  Living in India we don’t get to have them very often – probably a good thing for our waistlines!  However, the other day the Domestic Prince said he really fancied a Jaffa Cake and since we didn’t have any in our stash of goodies, I set about trying to make them.  I came across a recipe for them by Simon Rimmer and as the Domestic Prince will tell you, I can’t just follow a recipe, I need to tweak it to make it mine.  So this recipe is a tweak of Simon’s.

Makes 12

Ingredients

For the sponge base

  • 40g of caster sugar
  • 2 eggs
  • 50g of plain flour

For the jelly layer

  • 1 pint of orange jelly mix (I used the Cloudy Orange one from Marks & Spencer)
  • 2tbsp of orange marmalade (Tiptree is my favourite)

For the topping

  • 175g of 70% dark chocolate

Method

  1. Make-up the jelly according to the instructions, adding in the 2tbps of marmalade and pour into a greased baking tray to form around a 1cm layer.  Pop in the fridge to set.
  2. Pre-heat the oven to 170C.
  3. Lightly grease a 12 tin muffin tin.
  4. Put the eggs and sugar into a glass bowl and whisk until they’re combined.  Put some water into a saucepan and bring to the boil.  Suspend the glass bowl over the boiling water, ensuring that it’s not touching the water.  Whisk the eggs and sugar over the boiling water for around 5 to 6 minutes, until they form a thick, moussey-like consistency.
  5. Sift the flour into the egg and sugar mixture.
  6. Divide the mixture evenly between the 12 muffin wells and put in the oven for 8 to 9 minutes, or until they are pale and golden on top.
  7. Leave to cool completely.
  8. Once the jelly is set, cut 12 small discs out and place on top of the cooled sponges.
  9. Chop the chocolate up into small pieces and melt in a heatproof bowl over a pan of boiling water, making sure that the bowl doesn’t touch the boiling water.
  10. Pour the melted chocolate over the jelly and sponge and leave to set.

Domestic Princess tips

  1. If you don’t have access to packet jelly, you can make your own using orange juice and gelatine.  One gelatine leaf is required for approximately 100ml of liquid.
  2. If you want to make these more child-friendly, leave out the marmalade and use either a combination of milk and dark chocolate, or just milk chocolate.

 

They are truly divine and dare I say it, maybe a bit nicer, more luxurious than the shop bought ones!

Normal blogging service will resume on Monday.

With much love
The Domestic Princess
xoxo

Jam & Custard Cream Buttons

Today’s post was meant to be a savoury recipe, but since discovering that Sunday 20th May is World Baking Day, I felt I should put up a recipe more suitable to celebrate it!

I don’t know anybody who doesn’t enjoy dunking a biscuit into a cup of tea and my favourite for this is Marks and Spencer’s Jam Sandwich Creams, which my lovely friend Catherine introduced to me about 2 years ago.  Living in India with no access to a fabulous M&S Foodhall, prompted me to try to recreate these delicious biscuits.  Although not exactly the same, I think they come very near!

Makes around 18 to 20 buttons

Ingredients

Biscuits

  • 200g of plain flour
  • 4tbsp of custard powder (I prefer Bird’s)
  • ½tsp of baking powder
  • 2tbsp of icing sugar (powdered sugar)
  • 2tbsp of caster sugar
  • 125g of unsalted butter
  • 1¼tsp of vanilla extract or ¾tsp of vanilla bean paste
  • Raspberry or strawberry jam (quantity will depend upon how jammy you want the buttons to be!)

Filling

  • 3tbsp of custard powder
  • 100g of icing sugar (powdered sugar)
  • 50g unsalted butter
  • 1tsp vanilla extract

Method

  1. Put the flour, custard powder, baking powder, icing sugar and caster sugar into a food processor and give it a quick blast to blend the ingredients and get rid of any lumps and clumps.   If you don’t have a food processor, sieve the dry ingredients into a bowl.
  2. Add in the butter and vanilla extract and pulse until it forms a dough.  Again, if you don’t have a food processor, you can either use a hand whisk, or a bit of good old fashion elbow grease to combine the butter and vanilla extract with the dry ingredients.
  3. Wrap the dough in clingfilm and put in the freezer for 10 minutes.
  4. Pre-heat the oven to 180C.
  5. Flour the work surface, remove the dough and roll it out to around 3mm to 5mm thick.
  6. Using a 5cm / 2 inch round cutter, cut out rounds and place them on a lined baking tray.
  7. Using a fork or a corn-on-the cob skewer, prick the top of the rounds to make them look like buttons.
  8. Place the baking tray in the fridge for 5 minutes.
  9. Pop them in the oven and bake for between 11 and 14 minutes.  They should be a pale golden hue.
  10. Transfer to a wire rack and allow to cool completely.
  11. To make the filling, sieve the icing sugar and custard into a bowl (or put it in your food processor and give it a blast) and then beat in the butter and vanilla extract using either a hand whisk or a standmixer, until it is light and fluffy.
  12. To assemble the buttons, take two cooled biscuits and spread one half with the custard filling and the other half with jam, then sandwich together.

  Domestic Princess Tips:

  1. Halfway through baking turn the tray around to ensure that the biscuits are baked evenly.
  2. Make sure the butter is at room temperature.
  3. Be as quick as you can rolling out the dough, because the warmer the dough becomes, the harder it is to work with.
  4. If you’re only using one baking tray, pop any unused dough back into the freezer so it doesn’t get too warm, removing it to make the next batch as required.
  5. I prefer to use seedless jam when making these to give the recipe greater authenticity.
  6. If you fancy a chocolatey biscuit, replace the custard powder in both the biscuit and filling ingredients with cocoa powder.
  7. For a bit of variety, and especially if baking with little ones, you could use different types of cutters for cutting out the biscuits.

I hope you’ll enjoy these as much as we do – they received a rapturous reception from our godchildren after supper yesterday evening!  Are jam sandwich creams your favourite biscuits?  If not, I would love to hear which ones are!

With much love

The Domestic Princess

xoxo

 

 

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