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.

Jaffa orange drizzle cake

For this month's Stamford Clandestine Cake Club, I made a jaffa orange drizzle cake. I used a fancy new loaf tin too, which amused me with its 'loaf' wording on the side of the cake when baked.

This cake worked really well - it made quite a large loaf, but was moist, light and fluffy, and the tang of orange with the bite of chocolate on the top was delicious.

140g butter, softened
200g self-raising flour
1 1⁄2 tsp baking powder
200g golden caster sugar
3 large eggs
6 tbsp milk
finely grated zest 1 large orange

For finishing:
3 tbsp orange juice
100g golden caster sugar
50g dark chocolate

Heat the oven to 180 (160 fan) - gas mark 4. Prepare your loaf tin.
Cream together the butter and sugar until really fluffy and pale.
Add the eggs, which you've beaten first, a bit at a time - add a little flour to prevent it splitting. Add the zest at this point.
Sieve in the flour and baking powder, then add the milk. I thought 6 tablespoons might be too much but I stuck with it (and it worked).
Bake in the oven for about 45 - 50 minutes.

While the cake is baking, gently heat the orange juice with the sugar until it's all dissolved. As soon as you take the cake out of the oven, spoon the sugary juice over the top of the cake while it's still in the tin. Leave to cool a bit before taking it out.

Once cool, melt the chocolate, and drizzle over the top of the cake.

It's like a lemon drizzle, but better.