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'Jaffa Cake' fingers


Makes: 20 fingers
timePrep time: 35 mins
timeTotal time:
'Jaffa Cake' fingers
Recipe photograph by Andrew Burton
A traybake version of this classic favourite, perfect for easy spring teas. Follow our tip to make it gluten-free

Makes: 20 fingers
timePrep time: 35 mins
timeTotal time:

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Nutritional information (per serving)
Calories
296Kcal
Fat
14gr
Saturates
9gr
Carbs
38gr
Sugars
26gr
Fibre
1gr
Protein
4gr
Salt
0.4gr

Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes

Ingredients

For the sponge
  • 275g self-raising flour
  • 2 level tsp baking powder
  • ½ tsp fine sea salt
  • 225g soft unsalted butter, plus extra to grease
  • 225g caster sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 3 tbsp milk
For the orange layer
  • about 5 oranges
  • 30g cornflour
  • juice of ½ lemon
  • 60g caster sugar
  • 20g unsalted butter, diced
For the topping
  • 40g unsalted butter
  • 20g cocoa powder, sifted
  • 2 tbsp milk, plus extra if needed
  • 175g icing sugar, sifted
  • 50g milk chocolate, melted

Step by step

Get ahead
These keep in an airtight container for up to 5 days.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 20cm x 30cm traybake tin.
  2. For the sponge, first grate the zest from 2 of the oranges that you need for the orange layer, adding the zest to a large mixing bowl. Sift in the flour, baking powder and salt then add the rest of the sponge ingredients. Using an electric mixer, beat for about 2 minutes until pale and fluffy. Scrape into the prepared tin, level the surface and bake for 30-35 minutes until golden brown and slightly springy to the touch.
  3. Meanwhile, make the orange layer. Squeeze the oranges until you have 280ml juice, then strain this through a sieve. Measure 3 tablespoons of the strained juice into a small bowl and mix with the cornflour to make a paste. Put the rest of the measured juice in a pan with the lemon juice and sugar. Bring to a simmer, stirring to dissolve the sugar. Add the cornflour paste and stir until thickened. Mix in the butter, remove from the heat and set aside.
  4. Leave the cake to cool in the tin for 15 minutes. If the orange layer has started to set in the pan, warm it again briefly then pour over the sponge and spread out with a spatula. Leave to cool completely then remove the cake from the tin using the lining paper to help to lift it out.
  5. For the icing, melt the butter in a saucepan. Mix in the cocoa powder and cook for 1 minute, stirring, then add 2 tablespoons of milk and mix until smooth. Remove from the heat and gradually mix in the sifted icing sugar. Add a little more milk if it really needs it, but you should have a thick but pourable glossy icing. Pour all over the cake as evenly as possible; don’t worry if some of the orange layer shows through in a couple of places. Drizzle with the melted milk chocolate and leave to set. Cut into fingers to serve.
    Tip
    Make it gluten-free
    Use gluten-free flour and baking powder, adding 1⁄2 tsp xanthan gum, and increase the milk in the sponge to 4 tbsp.

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