Good old mum's been at it again..
Came in for a cuppa Tea on Friday evening and she was making home made jaffa cakes. And OMG they are amazing! Just like a jaffa cake (no surprise there) but better! I was going to make them this weekend - just because I was on my own and I thought they looked like fun to make - but when I consumed the 4 I took home with me for breakfast on Saturday morning before I went off to photograph a wedding thought maybe that wasn't the best decision - need to be bikini body ready in a week! eek!
So instead I mainly photographed Peonys - more coming on this - but before I wolfed them all down did take a quick snap and have the recipe for you.. Trust me they are so worth it! Enjoy!
For the cakes2 free-range eggs
50g/2oz caster sugar
50g/2oz plain flour, sieved
For the filling1 x 135g/4¾oz packet orange jelly, chopped
1 tbsp orange marmalade
125ml/4½fl oz boiling water
200g/7oz good quality dark chocolate, minimum 70 per cent cocoa solids, broken into pieces
How to make them!Preheat the oven to 180C/350F/Gas 4.
For the cakes, bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the eggs and sugar to the bowl and beat continuously for 4-5 minutes, or until the mixture is pale, fluffy and well combined.
Add the flour, beating continuously, until a thick, smooth batter forms.
Half-fill each well in a 12-hole muffin tin with the cake batter. Transfer the tin to the oven and bake the cakes for 8-10 minutes, or until pale golden-brown and cooked through (the cakes are cooked through when a skewer inserted into the centre of the cakes comes out clean.) Remove from the oven and set the cakes aside, still in their tray, until cool.
Meanwhile, for the filling, in a bowl, mix together the jelly, marmalade and boiling water until the jelly has dissolved and the mixture is smooth. Pour the filling mixture into a shallow-sided baking tray or large dish to form a 1cm/½in layer of jelly. Set aside until completely cooled, then chill in the fridge until set.
When the jelly has set and the cakes have cooled, cut small discs from the layer of jelly, equal in diameter to the cakes. Sit one jelly disc on top of each cake.
Bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the chocolate and stir until melted, smooth and glossy, then pour over the cakes. Set aside until the melted chocolate has cooled and set.
recipe from BBC by Simon Rimmer