Jaffa Cakes Recipe

Jaffa Cakes

Jaffa Cakes Recipe

The traditional Jaffa cake is something of a British icon. Known as biscuits in Britain and called cookies in the United States, these treats have a layer of sponge topped with a sweet orange jelly and finished off with plain chocolate (semi-sweet chocolate). Well-loved in Britain, Jaffa cakes are easy to find and relatively cheap to buy. Making the cakes is easy and a lot of fun; just keep in mind the chocolate coating won't look as perfect as the store-bought versions. You will need an orange jelly tablet and Seville orange marmalade for this recipe, both of which can be purchased online.
Prep Time 20 minutes
Cook Time 8 minutes
45 minutes
Total Time 1 hour 13 minutes
Course Dessert
Cuisine American
Calories 148 kcal


  • 1 tablespoon  butter (for greasing pan)
  • 1 pic orange jelly tablet
  • 1/2  cup  water, boiling
  • 3 cup shredless Seville orange marmalade
  • 1 pic large free-range egg
  • 1 ounce fine or caster sugar
  • 1 ounce self-rising flour
  • 7 ounce semisweet chocolate, broken into pieces


  • Gather the ingredients. Preheat the oven to 350 F/180 C.
  • Grease a shallow muffin tin with the butter and set it aside. 
  • Break up the tablet of jelly cubes and place into a heatproof bowl or jug. Cover with the boiling water and stir well until the jelly dissolves.
  • Stir in the marmalade and set aside to cool slightly.
  • While the jelly is cooling, line a 10- by 10-inch tray or Pyrex square bowl with plastic wrap. Pour in the jelly mixture and place in the refrigerator to set, which will take about 45 minutes.
  • Place the egg and sugar into a bowl and, using an electric hand mixer, beat until light, creamy, and pale in color.
  • Sift the self-rising flour into the bowl. Using a metal tablespoon, fold the sifted flour into the egg mixture.
  • Drop a generous tablespoon of batter into each cup of the muffin tin. Tap the tin gently on the worktop before placing it in the center of the preheated oven.
  • Bake until golden and slightly firm (the sponge should spring back when pressed lightly), 8 to 10 minutes.
  • Remove from the oven and leave to cool in the tin for 10 minutes before removing the biscuits and placing them on a cooling rack.
  • Remove the chocolate from the heat as soon as it's melted and leave to cool. As the chocolate cools it will thicken and eventually harden so it may need to be heated slightly before covering the cakes.
  • Place each biscuit on the cooling rack as you complete them.
  • Serve and enjoy.


Nutrition Information:
  • 7g Fat
  • 23g Carbs
  • 2g Protein
Keyword Jaffa Cakes

I'm Jennifer Tirrell, a self-taught baker, and founder of CakeRe. As an experienced baker and recipe publisher, I have spent over a decade working in the kitchen and have tried and tested countless baking tools and products. From classic cakes to creative twists, I've got you covered. So grab your apron and let's get baking!

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