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.

Cookie Crumble Cupcakes

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As a keen cupcake baker, I realise I have been far too shy with my cupcake recipes. My love of baking began with the cupcake, and I fear that whilst I have been developing other techniques I may have lost sight of where this love affair all started.

With this in mind, I’ve decided to bring it all back to cupcakes and cakes for a while. There may be some surprises along the way as I’m keen to experiment with ingredients and flavour combinations, however first I thought I should share one of my most popular cupcakes to date; The Cookie Crumble Cupcake. With a rich dark chocolate sponge, covered in whipped vanilla and crushed Oreo cookie buttercream it’s no surprise that these were a huge hit. Perhaps the best part though is the hidden surprise inside….intrigued? Read on to find out.

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Makes 12 Cupcakes

Preparation Time: 1-2 hours


For the Cupcakes

12 Oreo Cookies

200g self-raising flour

200g unsalted butter

200g caster sugar

3 eggs

50g Cacao Powder

Pinch of salt

½ tsp baking powder

For the Frosting and Decoration

½ pack of Oreo Cookies crushed (cookie bit only)

6 Oreo cookies (halved)

150g unsalted butter

300g icing sugar

1tsp vanilla essence

1tbsp milk (optional)


Preheat your oven to 180 degrees and line two trays with cupcake cases, then inside each cupcake case pop in a whole Oreo Cookie.

Mix your sugar and butter together until soft and fluffy then one by one begin adding your eggs. If you mix begins to curdle just add a tbsp of your flour.

Combine all remaining dry ingredients into a bowl, then once all eggs are evenly mixed, slowly fold in your dry mix until fully combined.

Divide the mixture between all cupcake cases and bake in the oven for 20-25 minutes or until a skewer comes out clean when tested.

Leave them to cool fully before decorating.

To make the cookie buttercream frosting, combine the butter, vanilla and icing sugar together until smooth and fluffy. If you prefer your buttercream slightly looser then add your tbsp of milk.

Pop all your Oreo Cookie biscuits into a plastic bag and whack it with a rolling pin until you have fine crumbs (or blitz in a food processor). Pour your cookie crumbs into the buttercream mixture and mix until evenly combined.

Pipe the frosting onto the cooled cupcakes in your preferred design and decorate with your Oreo Cookie halves.