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This jaffa cakes recipe by Mary Berry is featured in Season 4, Episode 1. For the jelly, break the jelly into pieces and place in a small bowl. Pour over the boiling water and stir until the jelly is completely dissolved.
(Cheater’s Tip: Place eggs in a bowl of warm tap water if you’re in a hurry.) Make the orange jelly and chill. Whip the eggs and sugar to “ribbon” stage. (Tip: Beat at least six minutes. Don’t skimp.) Fold in the dry ingredients. Bake the jaffa cakes. Cut orange jelly disks and place on top of each cake. Temper chocolate and top each jaffa cake!
Teatime will be great with our giant Jaffa cake recipe. With a soft sponge base, zingy orange jelly and generous layer of chocolate – it’s bigger, and of course better, than the original. If chocolate and orange is a winning combination for you, you’ll love Mary Berry’s very best chocolate and orange cake.
You may need to reheat the chocolate a little if it starts to set before you have finished all the jaffa cakes. It’s important to use the lower cocoa solids chocolate because stronger chocolate will overwhelm the orange flavours.
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