Home-made jaffa cakes

To go with my jaffa orange drizzle cake for the February Stamford Clandestine Cake Club meeting, I also baked home-made jaffa cakes. These are brilliant, and taste just like the proper ones - everyone is impressed by these, but they're surprisingly simple.

For the cakes:
2 free-range eggs

50g caster sugar

50g plain flour

For the filling:

135g packet orange jelly

1 tbsp orange marmalade 

125ml boiling water

100g good quality dark chocolate

To make the cake layer, place a heat-proof bowl over a saucepan of simmering water. Whisk the eggs and sugar together in the bowl (I used an electric whisk) until frothy. 

Sieve in the flour and whisk until combined in a thick batter. 

Pour into prepared muffin tins, about half-way - I got 16 out of this amount. 

Bake in the oven, at 180 (160 fan) for about 8-10 minutes. Leave to cool on a wire rack. 

For the filling, make the jelly using the hot water, and once melted, add the marmalade and stir to melt. Pour into a baking tray so the jelly is all in one thin layer. Leave to cool, and chill in the fridge until set. 

Once set, cut out circles to fit on to the cake layer using a cookie cutter. 

Place the jelly circles on the cake layers. 

Melt the chocolate, and pour over your cake and jelly combos. This can get a bit messy! 

Leave to cool. 

Jaffa cakes. Lovely, and worth the effort for the reaction you'll get off everyone.