Recipes, baking - you name it, I'm cooking it. Probably with butter


Jaffa Cakes
So I’m having a bit of a retro biscuit moment. But hey - they taste so good! And after buying the Peyton and Byrne cookbook last year just to get the recipe for their home made jaffa cakes - only to find that the book didn’t include that recipe (grr) - I finally realised that with my improved jelly know how, I could just wing it. They came out superbly - there is some satisfaction to be had recreating a mass produced product so perfectly for yourself.
Before I get started on the recipe, I have to promote this absolutely incredible original food blog that I just found - www.la-cerise-sur-le-gateau56.tumblr.com - the food styling and photographs are pretty inspirational. Find something to eat while you scroll - the amazing photographs WILL make you hungry. 
Right - the recipe. To make the orange jelly, put 2 sheets of leaf gelatine in cold water to soak. For a vegetarian version, substitute agar agar in the usual way. Zest and juice one large orange into a pan. You should have 100ml juice from a decent sized orange. Heat it gently for about 3-4 minutes with 3 teaspoons of sugar if your juice is not very sweet to start with. In another pan, make a simple sugar syrup with 1/4 cup sugar and 1/4 cup water. Once the sugar has dissolved, add it to the orange zest mix and turn off the heat. Squeeze your leaf gelatine, and add it to the orange syrup pan. Stir until the gelatine is thoroughly dissolved, then strain through a sieve onto a large flat plate, or two smaller flat plates. You don’t want your jelly to be more than a few millimetres thick. Leave it to set in the fridge for an hour. 
For the cakes, make a standard 2 2 2 cake mix with 1 egg (look at my previous posts for exact recipe and method). Butter a 12 hole muffin tin, and place a not too heaped teaspoon of cake batter in each hole. You’ll have extra batter, so use another muffin tin if you have one, or wait for these to come out then do it again. Pop them into an oven preheated to 180 degrees centigrade for not more than 5 minutes - check for doneness with a skewer. Cool on a wire rack.
To assemble, melt 100g dark chocolate however you like - in the microwave, in a bain marie, whatevs. MacBook, I did NOT mean ‘wharves’ when I typed ‘whatevs’. Really. Take your plate(s) of jelly, and use a small cookie cutter/large end of a piping nozzle to cut rounds out. Centre the rounds on your cooled cakes, then carefully spoon melted chocolate over. I tried and failed to do this neatly, but one bite later I didn’t really mind - these are sup-oib. I implore you to try them. 

Jaffa Cakes

So I’m having a bit of a retro biscuit moment. But hey - they taste so good! And after buying the Peyton and Byrne cookbook last year just to get the recipe for their home made jaffa cakes - only to find that the book didn’t include that recipe (grr) - I finally realised that with my improved jelly know how, I could just wing it. They came out superbly - there is some satisfaction to be had recreating a mass produced product so perfectly for yourself.

Before I get started on the recipe, I have to promote this absolutely incredible original food blog that I just found - www.la-cerise-sur-le-gateau56.tumblr.com - the food styling and photographs are pretty inspirational. Find something to eat while you scroll - the amazing photographs WILL make you hungry. 

Right - the recipe. To make the orange jelly, put 2 sheets of leaf gelatine in cold water to soak. For a vegetarian version, substitute agar agar in the usual way. Zest and juice one large orange into a pan. You should have 100ml juice from a decent sized orange. Heat it gently for about 3-4 minutes with 3 teaspoons of sugar if your juice is not very sweet to start with. In another pan, make a simple sugar syrup with 1/4 cup sugar and 1/4 cup water. Once the sugar has dissolved, add it to the orange zest mix and turn off the heat. Squeeze your leaf gelatine, and add it to the orange syrup pan. Stir until the gelatine is thoroughly dissolved, then strain through a sieve onto a large flat plate, or two smaller flat plates. You don’t want your jelly to be more than a few millimetres thick. Leave it to set in the fridge for an hour. 

For the cakes, make a standard 2 2 2 cake mix with 1 egg (look at my previous posts for exact recipe and method). Butter a 12 hole muffin tin, and place a not too heaped teaspoon of cake batter in each hole. You’ll have extra batter, so use another muffin tin if you have one, or wait for these to come out then do it again. Pop them into an oven preheated to 180 degrees centigrade for not more than 5 minutes - check for doneness with a skewer. Cool on a wire rack.

To assemble, melt 100g dark chocolate however you like - in the microwave, in a bain marie, whatevs. MacBook, I did NOT mean ‘wharves’ when I typed ‘whatevs’. Really. Take your plate(s) of jelly, and use a small cookie cutter/large end of a piping nozzle to cut rounds out. Centre the rounds on your cooled cakes, then carefully spoon melted chocolate over. I tried and failed to do this neatly, but one bite later I didn’t really mind - these are sup-oib. I implore you to try them. 

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