Homemade Jaffa Cakes

Jaffa Cakes, which have been around since 1927, are clearly a favourite in the Holly Bell household. The Great British Bake Off finalist shows you how to make them.

INGREDIENTS:
15 g Castor Sugar
3 Gelatine Leave
200 ml Orange Juice
3 tbsp Melted Butter
1 Large Egg
25 g Castor Sugar
1 tsp Vanilla Extract
25 g Plain Flour
12 tsp Marmalade
140 g Dark Chocolate
1 tbsp Olive Oil

STEP 1: MAKE JELLY
Make the jelly by heating the sugar, gelatine and 100mls of the orange juice on the hob on a low heat until dissolved. Remove from the heat and add the rest of the orange juice. Pour into a baking tray/container about 20cm x 20cm so that the jelly is about 1cm thick. Chill for 2 hours until set.

STEP 2: START WITH CAKES
Preheat the oven to 180C/gas mark 4. Grease a non-stick fairy cake tin with melted butter. Make the cakes by placing a heatproof bowl over a pan of barely simmering water, being careful not to let the bottom of the bowl touch the water. Use a handheld electric mixer to beat the eggs, sugar and vanilla for about 5 minutes until the mixture is pale and fluffy and the volume has increased by about 5 times. Be very careful not to let the cord come into contact with the heat.

STEP 3: FINISH AND COOK CAKES
Remove from the heat and sieve the flour over the batter. Fold in carefully with a metal spoon, then equally divide the mixture between the 12 holes of the tin. Give the tin a sharp tap before baking for 8 – 10 minutes in the oven until just beginning to brown and a skewer comes out of the middle cake clean. Remove from the oven and cool in the tray.

STEP 4: MELT CHOCOLATE, ASSEMBLE AND FINISH
Melt the chocolate and oil in the microwave in short bursts or using the bain marie method, then stir and leave to cool a little – otherwise the jelly will melt if you add hot chocolate to cold jelly. Place the cakes on a wire rack with some newspaper underneath. Pop a teaspoon of marmalade on each cake, then take a cutter (or sharp knife) and cut circles of jelly slightly smaller than the cakes (you will have some jelly leftover) and place on top of them. Pour the chocolate over the top carefully and leave to set.