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Blood Orange Jaffa Cakes

A traditional recipe with a twist.  

Course Dessert
Cuisine English
Keyword Blood Orange Jaffa Cakes
Prep Time 2 hours
Cook Time 12 minutes
Total Time 2 hours 12 minutes
Servings 12
Author Our Growing Paynes

Ingredients

Blood Orange Jelly

  • 60 grams caster sugar
  • 120 ml water
  • orange zest from 1 blood orange
  • 1 packet powdered gelatine
  • 100 ml blood orange juice

Cake

  • 40 grams browned butter
  • 60 grams icing/powdered sugar
  • 20 grams all purpose flour
  • 40 grams ground almonds or almond flour
  • orange zest from 1 blood orange
  • 2 egg whites, lightly beaten
  • a pinch of salt

Chocolate to top the cake

  • 120 grams dark or semi-sweet chocolate

Instructions

Blood Orange Jelly

  1. Bring the water, sugar and orange zest to a boil.  Simmer until the liquid has reduced 50%.  Takes about 10-15 minutes.  

  2. Strain the syrup into a bowl and add the gelatine.  Mix until dissolved.  Add the blood orange juice.  Line a 18cm/8 in square pan with cling film.  Strain the mixture into the pan.  Chill for 2 hours.  

Making the cake

  1. Preheat the oven 190C/375F.

    Grease a 12 hole muffin tin.

  2. Brown the butter and let cool.

  3. Sift the sugar and flour together.  Whisk in the almond flour and orange zest. Add the egg whites, salt and browned butter.  Using the whisk, incorporate the ingredients well.  

  4. Spoon the batter evenly between the 12 muffin holes.

  5. Bake 9-12 minutes until the edges are golden and the sponge is springy to the touch.  Allow to cool completely before turning out of the muffin tin.

Assembling the Blood Orange Jaffa Cakes

  1. Using the 4cm/1 1/2in cookie cutter, cut out the jelly and place on the cakes. Melt the chocolate and spoon over the cakes.  Let set and serve.