"Oh, well, finally...!" I said to myself.
It has taken me a good while to come to posting this orange jelly mini cakes recipe which is one of my top favourite treats. I almost called the recipe homemade Jaffa cakes but they are not quite as the ones in the shop, they are a few million times better and I say that only because they have no nasty additives in them.
Folks, you may not quite believe this but these are soo easy to make (despite the kilometric recipe) and they only require 5-6 ingredients, depending on whether you choose to use a ready-made jelly or make your own... But either way, it is still a small number of ingredients that you will need in order to make these beautiful treats and put them on the table.
With this recipe, you can easily prepare 24 cakes and yes, I did dare to say, it serves 8 people, but that is not the reality in my household, the reality is that it hardly satisfies four - I always need to sacrifice myself and get my portion tucked in by two little munchkins.
Kids… hey… such sweet little smashers - they do make these mini cakes disappear in seconds, so if I ever want some left, I need to go double portion.
Whether they are for Christmas, for Easter, a birthday, or just a weekend or an everyday treat, go for it! You will absolutely love these orange jelly mini cakes. They are super yum!
Few other treat recipes you may fully enjoy making here:
- Dutch baby pancakes
- Bacon and Eggs Dutch Baby Pancake
- Marble Cake with Cacao and Turmeric
- Apple, carrot and zucchini cake with ginger and turmeric
- Apple, blueberries and pomegranate cake
- Carrot, chia seeds and ginger cake
Orange jelly mini cakes
For the sponge:
- 4 eggs
- 90 g sugar (3.17 oz)
- ⅔ teaspoon vanilla extract
- 120 g flour (sieved if using plain white)
- 2 tablespoon coconut oil (melted) for greasing
For the jelly:
- 250 ml orange juice (8.8oz) (freshly squeezed and strained)
- 100 g sugar (3.53 oz)
- 25 g gelatin (0.88 oz)
- 2 tablespoon lemon juice
- 1 tablespoon coconut oil (melted) for greasing
For the topping:
- 250 g dark chocolate (8.8 oz) (melted)
For the jelly:
- I always start by making the jelly because this needs to set and it needs to set for about 1.5 - 2 hours regardless of whether you make it from scratch or use a ready-made jelly.
- Cut 2-4 (depending on size) fresh oranges into half and squeeze the juice out. Strain the juice through a fine strainer and pour in a saucepan that you will need to place on low heat as you should not get this to boil.
- Add the sugar (100g), put in the gelatin and stir until both sugar and the gelatin has melted.
- Take out a cupcake silicone tray (24 holes) and pour into each hole 1-2 tablespoon (depending on how big/deep the tablespoon is - but the thickness of the jelly should be of around 3 mm).
- Place this on a flat surface in the fridge or somewhere cool to chill. Allow it 1-2 hours to set and coagulate - check from time to time as in the fridge this will get ready quicker.
For the sponge/cake:
- Start by preheating the oven at 180°C/350°F or Gas mark 4.
- Place a pot containing water over medium/low heat and allow it to simmer over which place a glass bowl in which we will be mixing the eggs, sugar, vanilla and a pinch of salt using a freestanding electric mixer. Mix for about 4 minutes until the eggs are nice and frothy.
- Remove this from the heat, place on a towel on desktop and using a spatula slowly fold in the flour.
- Grease lightly a 24 hole muffin tray and spoon in the batter - again 1 or 2 tablespoon depending on how big/small this is but the batter should be no thicker than 3-4mm.
- Bake for 10-12 min.
- Remove from the oven, set aside for a few minutes and then take one by one out and place on a wire rack.
For the chocolate topping:
- Melt the chocolate however method you wish (microwave or on the stove over simmering water) and set aside.
Assembling the cookies:
- We need to put those delights together now by placing the jelly (cut/shape into smaller circles if you wish) over the cake/sponge and then using a spoon, spread gently and carefully (to cover the jelly entirely) the chocolate all the way until you almost reach the edges. The chocolate should be slightly cooler as if it is too hot it is runny and difficult to handle. Make some nice Jaffa cake patterns if you like by pressing a fork gently over the chocolate surface and then lift slightly.
- Oh dear, I have managed to make this really easy to make cakes into some sophisticated looking recipe but I really wanted to put in more detailed instructions rather than some really succinct ones that will make you wander here and there.
- Enjoy those little delights and do not go too far away from them allowing the others to make them vanish in seconds. Police them ;-)) if you want any left for you or hide them before even putting any on the table out for serve ;-)) that’s what I would do if I was you.
- if you want to have some fun, add 1 tablespoon of chia or poppy seeds to the chocolate;
- it gives it a lovely texture - I have made those few times like this and we loved them;