Great British Bake Along | Mary Berry’s Jaffa Cakes

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Something happens to me when The Great British Bake off is on TV. From the Ready, Set, BAKE this bubble in the pit of my stomach begins to rise, my eyes never leave the screen and on occasions (the amount of which I’m far too embarrassed to admit) I give my own commentary on what they’re doing right and wrong… surely I can’t be the only one?

I feel the stress, I wince at the oven burn, and my heartaches when the sponge Just.Wont.Bloody.Rise. Why? Because baking is my passion and these things happen to me every god dam time I’m in the kitchen. I’m so invested in it I may as well be one of the contestants.

Hmmm one of the contestants now there’s an idea?

So as GBBO is practically going to be my life for the next 8 weeks (alongside the frantic move into my first home) I thought I would join the contestants and do a Bake Along of sorts with each week’s Technical Challenge. I can’t say I’m the only one as #JaffaCakes has been a trending topic on Instagram over the last 7 days, but if this little challenge will teach me anything it’ll be to never under estimate a technical, after all they aren’t called TECHNICAL for nothing.

If my first attempt at Mary Berry’s Jaffa Cakes is anything to go by…I’m clearly a quick learner as they are a lot more fiddly than they look.

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Disclaimer: Recipe below is by Mary Berry


Makes|12 Jaffa Cakes

Preparation time| 1 – 2 hours

Baking time| 12 minutes


130g orange jelly

150ml boiling water

Zest of 1 orange

Unsalted butter, for greasing

1 large free-range egg

25g caster sugar

25g self-raising flour

180g 70% dark chocolat


Start by breaking the jelly into pieces and place in a small bowl. Pour over the boiling water and stir until the jelly is completely dissolved. Add the orange zest, then pour into a shallow 30x20cm/12x8in tray lined in baking parchment and chill in the fridge for 1 hour.

Preheat the oven to 180C/160C Fan/Gas 4 and grease a 12-hole, shallow bun tin with butter.

For the sponge, whisk the egg and sugar together for until pale and fluffy. This is a fatless sponge so you need to create lots of air to help with the rise. For me whisking for a good 4 minutes achieved that.

Once you have the aerated mixture gently fold in the flour. Fill each well in the bun tin three-quarters full and smooth the tops. Bake for 7-9 minutes, or until well risen then leave to cool on a wire rack.

Break the chocolate into pieces then melt in a bowl set over a pan of gently simmering water. Remove the bowl from the heat and leave to cool and thicken slightly.

Turn the jelly out onto a sheet of baking parchment and cut 12 discs using a 5cm/2in round cutter. Sit one jelly disc on top of each sponge.

Spoon the cooled melted chocolate over the jelly discs. NOTE: chocolate must be cool or the jelly will begin to disintegrate. 

Using the tips of the tines of a fork or a skewer, lightly press to create a criss-cross pattern on top of the chocolate, then leave to set completely.

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