Giant Jaffa Cake for Easter? Here's the easy peasy recipe!

Can't get out of the house for an easter egg? Now you can go one better!

1y ago
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If the notion to take up baking hasn't come over you during lockdown, it's coming... trust me! And not a moment too soon, with Easter just round the corner.

All advice is to stay indoors, and not to go out unless you absolutely have to – and now, as far as Easter is concerned, you don't! You can make an Easter treat for your special someone that's a million times better than an egg.

Who doesn't love a Jaffa Cake? Now is the time to supersize it and it couldn't be easier – as one bored baker found out, posting her recipe online for us all to try!

Giant Jaffa Cake

A dream come true!

Ingredients

  • 120g unsalted butter
  • 120g caster sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 120g self raising flour
  • Orange jelly OR marmalade + gelatine
  • 100g dark chocolate

Instructions

  1. Preheat the oven to 180C and line a 20cm cake tin with butter and parchment paper.
  2. Beat together the butter (cubed) and sugar till light and fluffy.
  3. Add and mix in the flour, eggs, and vanilla extract.
  4. Bake for around 20 mins or until a metal skewer comes out the cake completely clean.
  5. Remove from the oven and, after 10 mins, remove from the tin and allow to cool completely.
  6. Make the jelly. This normally involves boiling water and jelly powder or little jelly cubes. Pour it into a bowl that is the right size to go on top of the cake – around 12cm – and to the depth you want.
  7. When the jelly has set, carefully remove it from the bowl and place it in the centre of the cake.
  8. Melt the chocolate. You can do this in a bowl over a pot of boiling water or you can just throw it in a bowl and into the microwave till it's smooth and runny.
  9. Pour the melted chocolate over the cake and jelly and smooth it right to the edges.
  10. For the classic 'feathered' appearance, gently drag a knife or a toothpick in stripes along the surface of the chocolate, taking care not to go all the way through to the jelly.

Recipe Notes

Someone has noted that the orange section would be more realistic if marmalade, water, and gelatine was used. This has yet to be trialled but I'd love to hear how it went if you have given it a go!

Recipe by

Vanessa Cassidy

Have you tried this recipe? Share your photos & thoughts in the comments below

My recommendation is to demolish the lot of this yourself – but, if you are a more reasonable individual, you may want to share this with loved ones or even present it as an alternative Easter gift or birthday cake!

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