Homemade jaffa cakes
Why not try making your own delicious boozy jaffa cakes from scratch? This one's for the adults!
melts and the mixture is hot. Take the pan off the heat. Squeeze out as much water from the gelatine leaves as you can and whisk into the hot liquid. Pour the mixture into a 23 x 33cm shallow baking dish lined with clingfilm – it should be about 3mm deep. Leave to cool at room temperature before putting in the fridge to set fully.
What you need:
- 75g butter, softened
- 85g caster sugar
- 1 egg
- 150g plain flour
- ½ tsp bicarbonate of soda
- Pinch of salt
- Finely grated zest of ½ orange
- 85ml buttermilk
- 300g 60-70% dark chocolate, finely chopped
For the orange filling:
- Finely grated zest of 2½ oranges and
freshly squeezed juice of 3
- 3 tbsp sieved apricot jam
- 3 tbsp Cointreau or other orange liqueur
- 2 tbsp caster sugar
- 4 leaves of gelatine, soaked in cold water
for at least 10 minutes
From Deliciously Chocolatey by Victoria Glass (£16.99, Ryland Peters & Small).
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