Skillet Blood Orange Jaffa Cake
Boho Baker
8
15 minutes
25-30 minutes
Marmalade
A delicious twist on a classic dessert. The rich chocolate cake is layered with a tangy blood orange jelly and finished with a smooth chocolate glaze. Perfect for a special occasion or a sweet treat any day of the week!
Ingredients
150g Thursday Cottage Blood Orange Marmalade
1 packet orange jelly
500ml boiling water
3 large eggs
85g caster sugar
85g self-raising flour
200g dark chocolate
Directions
Make the jelly by stirring the jelly tablet into the boiling water. Whisk in the Blood Orange Marmalade.
Line a pasta dish with clingfilm. Pour the jelly into the dish and refrigerate overnight.
Preheat the oven to 180C/160C (fan)/gas mark 4. Grease a cast iron skillet with a little butter.
Whisk together the eggs with the caster sugar until the mixture has tripled in size. Sieve the flour before folding it into the egg mixture.
Transfer the batter to the skillet. Bake for 25-30 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool completely.
Turn out the orange jelly, placing it in the centre of the cake.
Break the chocolate into cubes and melt in a heatproof bowl over a pan of barely simmering water.
Leave the chocolate to cool slightly before pouring it over the Jaffa Cake. Score a pattern into the top just before it sets.
Keep in an airtight container and enjoy within three days.
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