Homemade Gin-Infused Jaffa Cakes Recipe
A sophisticated adult twist on the British classic, featuring a light fatless sponge, a zesty orange jelly spiked with premium gin, and a crisp dark chocolate coating. Each bite delivers a burst of botanical citrus perfectly balanced by bittersweet cocoa for the ultimate gourmet treat.
- Prep
- 45 min
- Bake
- 10 min
- Serves
- 12
- Level
- Intermediate
- Per serving
- 115 kcal
Method
Prepare the jelly first. Break the orange jelly cubes into a bowl and pour over 125ml of boiling water. Stir until dissolved. Stir in the gin and orange zest. Pour the mixture into a shallow rectangular tray (approx. 20cm x 30cm) so it is about 1cm deep. Chill in the fridge for at least 1 hour until firmly set.
Preheat your oven to 180°C (160°C fan) and grease a 12-hole shallow bun tin or muffin tin.
Place the egg and caster sugar in a large bowl. Using an electric whisk, beat for about 4-5 minutes until the mixture is pale, thick, and leaves a trail when the whisk is lifted.
Gently fold in the self-raising flour using a metal spoon, being careful not to knock out the air.
Divide the batter into the 12 holes of the tin. Bake for 8-10 minutes until golden and springy. Leave to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Use a small circular cutter (slightly smaller than the sponges) to cut 12 discs out of the set gin jelly. Place one jelly disc on top of each sponge.
Melt the dark chocolate in a heatproof bowl over a pan of simmering water. Let it cool slightly so it is thick enough to coat but still pourable.
Spoon the melted chocolate over each jelly disc, smoothing it to the edges of the sponge to seal the jelly in. Use a fork to create the traditional criss-cross pattern on top. Let the chocolate set at room temperature before serving.
Notes from the kitchen
Use a high-quality London Dry Gin with strong juniper notes to ensure the botanical flavor doesn't get lost against the orange.
If the jelly is difficult to remove from the tray, dip the bottom of the tray in warm water for a few seconds to loosen it.
For the perfect 'snap' in your chocolate, add half a teaspoon of coconut oil when melting; it adds shine and prevents the chocolate from becoming too brittle.
Ensure your eggs are at room temperature before whisking to achieve maximum volume for the fatless sponge.
