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Orange Pim’s (Jaffa Cakes)

Cake Base Ingredients

  • 1 large egg
  • 50g (1/4 cup) granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 58g (1/4 cup + 2 tablespoons) all purpose flour

Chocolate Topping Ingredients

  • 113g (2/3 cup) semisweet chocolate chips
  • 57g (1/2 stick, 1/4 cup) unsalted butter
  • 2 tablespoons light corn syrup


  1. Make the fruit spread layer
  2. Line a baking tray with plastic wrap.
  3. Using a 1/2 tablespoon measure, scoop the spread onto the plastic-lined tray. You’ll need 12 disks of spread.
  4. Cover with another layer of plastic and pat the edges of each disk gently with your fingers to remove any air from around the spread.
  5. Place in the freezer for around an hour.

Make the cake layer

  1. Pre-heat the oven to 350˚F.
  2. Lightly grease a 12-cavity muffin tin.
  3. Beat the egg and sugar together using electric hand beaters until thick and creamy (about 3-4 minutes).
  4. Add the vanilla extract and beat until just combined.
  5. Add the flour and mix with a rubber spatula until the flour has just disappeared into the batter.
  6. Use a 1-tablespooncookie scoop or measure to divide the mixture between the muffin cups.
  7. Bake for 8-10 minutes or until a toothpick inserted in the centre comes out clean.
  8. Remove muffin tin from the oven and place on a wire rack.

Make the chocolate topping

  1. In a large microwave-safe bowl, melt the chocolate chips, butter and corn syrup. I do this at 60% power for around 2 minutes in increments of 30 seconds.
  2. Slowly stir the chocolate mixture until the butter is completely incorporated. Set aside to cool slightly.
  3. Fill and coat the cakes
  4. While the cakes are cooling, remove the disks of fruit spread from the freezer. Remove the top layer of plastic.
  5. When the cakes are completely cool, use an offset spatula to remove the disks of fruit spread and place them in the centre of each cake.
  6. When the chocolate coating has cooled to room temperature but is still runny, place the cakes on a wire rack over a parchment-lined baking tray.
  7. Use a small spoon to drizzle the chocolate coating over each cake and use the back of the spoon to smooth it over the disk of fruit spread. This is a bit fiddly so go slowly. If the fruit spread starts to melt a bit, your chocolate is too warm so let it cool a bit more.
  8. Leave the cakes on the wire rack over the parchment-lined baking tray until the chocolate has set.
  9. Store in single layers (with parchment in betwen each layer) in an airtight container in the fridge for up to 3 days (bet they won’t last that long!).

Recipe developped by Mardi Michels.

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