Orange Almond Mini Jaffa Cakes Recipe

If you’re anything like me and love the zesty mix of citrus with the rich warmth of nuts and chocolate, you’re going to adore this Orange Almond Mini Jaffa Cakes Recipe. These little treats are like a bite-sized burst of sunshine topped with luxurious dark chocolate ganache—perfect for sharing, gifting, or keeping all to yourself (no judgment here!). I absolutely love how the orange syrup soaks right into the fluffy almond cake, making every mouthful moist and flavorful. Stick around because I’ll walk you through every step, so your mini jaffa cakes turn out just like the ones I make at home!

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Ingredients You’ll Need

The magic here comes from how the ingredients play off each other — the natural sweetness of orange and honey, the rich almond meal giving body, and the dark chocolate bringing everything together beautifully. When I shop for these, I usually pick the freshest oranges I can find since the zest and juice are key players in flavor.

• Butter: Choose unsalted and make sure it’s softened to get that perfect fluffy batter texture.
• White sugar: Regular granulated sugar is just right here, giving sweetness without overpowering the orange zest.
• Orange zest: Always zest before juicing and avoid the white pith—it can be bitter!
• Eggs: Use large, room-temperature eggs for better blending and rise.
• Almond meal: Blanched almond meal works best for a smooth crumb without bits of skin.
• Cornflour: This lightens the texture, making the cakes wonderfully soft and tender.
• Baking powder: Essential for that gentle rise and bounce in each mini cake.
• Orange juice: Freshly squeezed is key—this is the base for the syrup that soaks into the cakes.
• Icing sugar: Provides smooth sweetness to the orange syrup without graininess.
• Dark chocolate: Pick good quality chocolate (70% cacao or more) for a deep, rich ganache.
• Honey: Adds a subtle natural sweetness and glossy finish to the chocolate topping.

Variations

I love that this Orange Almond Mini Jaffa Cakes Recipe is pretty flexible. Depending on what you have on hand or your mood that day, you can easily tweak it to suit your tastes or dietary needs. Don’t be shy about experimenting—you’ll be surprised at how delicious simple substitutions can turn out!

• Gluten-Free: Since we’re using almond meal and cornflour, this recipe is naturally gluten-free. Just double-check all your ingredients for hidden gluten if sensitive.
• Sweetener Swap: I once tried coconut sugar instead of white sugar—it added a lovely caramel undertone, but the cakes were a bit darker.
• Citrus Twist: You can swap oranges for blood oranges or mandarins for a different zing and color.
• Chocolate Variation: Try milk chocolate or white chocolate ganache if you prefer a sweeter, creamier topping.

How to Make Orange Almond Mini Jaffa Cakes Recipe

Step 1: Creaming the Butter and Sugar

Start by preheating your oven to 160°C fan bake and greasing a 12-cup muffin tin really well. It’s important to beat the softened butter and sugar until the mixture turns pale and fluffy—this typically takes about 3 to 5 minutes with a mixer on medium speed. When you first do this step, I recommend stopping to scrape down your bowl to make sure everything combines evenly. Adding the orange zest here lets those oils disperse throughout, giving the whole batter that fresh overall aroma.

Step 2: Adding the Eggs and Almond Meal

Next, add the eggs one at a time, mixing well between each addition to keep the batter smooth and stable. I remember when I skipped this one-at-a-time step once and ended up with a curdled batter—not fun. Once the eggs are incorporated, add half the almond meal and mix until just combined. Then add the rest of the almond meal, cornflour, and baking powder, mixing gently on low speed. Over-mixing here can make the cakes tough, so stop once everything is combined.

Step 3: Baking the Mini Cakes

Spoon the batter evenly into the prepared muffin tin cups—because the batter is quite thick, I find a small ice cream scoop works wonders for portioning evenly. Bake for 25 to 30 minutes, or until a skewer inserted comes out clean. Resist the temptation to open the oven too early; I’ve learned the hard way that these mini jaffa cakes need their full time to rise and cook through.

Step 4: Making and Pouring the Orange Syrup

While the cakes are baking, get your syrup going. Combine the freshly squeezed orange juice with the icing sugar in a small saucepan and bring to a gentle simmer, stirring frequently. I let mine reduce for about 5 to 10 minutes until it’s thickened just enough to coat the back of a spoon. As soon as the cakes come out, while they’re still in the tin, poke several holes in each cake with a chopstick (no need to go too deep) and pour the warm syrup over them. Tilting the tin gently ensures each mini cake soaks up that glorious citrusy goodness.

Step 5: Preparing the Dark Chocolate Ganache

The grand finale is that rich, silky ganache. Melt the butter gently in a saucepan or microwave until hot but not boiling. Add the dark chocolate and honey, then let it sit for a minute to soften the chocolate before whisking smooth. Let the ganache cool and thicken a bit so it’s glossy yet pourable. When your cakes have cooled and absorbed the syrup fully, tip them out onto a plate and pour the ganache over top. Garnish with a twist of orange peel or extra zest for that show-stopping look.

How to Serve Orange Almond Mini Jaffa Cakes Recipe

Garnishes

I love topping these with a little extra orange zest or strips of candied orange peel to enhance the citrus vibe. If you want to get fancy, a few toasted almond flakes sprinkled on top add a lovely crunch that pairs so well with the soft cake and creamy ganache.

Side Dishes

If you’re serving these at a brunch or afternoon tea, I recommend a dollop of Greek yoghurt or a scoop of vanilla bean ice cream on the side—the tanginess and creaminess complement the orange almond flavor perfectly without overwhelming the palate.

Creative Ways to Present

For special occasions, I like placing these mini jaffa cakes on a pretty cake stand with a sprinkling of edible flowers or fresh mint leaves around the base. They also look gorgeous arranged on a platter with alternating garnishes of orange slices and almond slivers for a festive touch that will wow your guests.

Make Ahead and Storage

Storing Leftovers

These mini jaffa cakes keep beautifully when stored in an airtight container in the fridge for up to 3 days. I usually cover them loosely with parchment paper to make sure the ganache doesn’t get smudged and the cakes retain their moist texture. Just bring them to room temperature before serving to really enjoy those flavors.

Freezing

Personally, I haven’t frozen these often because they’re so good fresh, but if you want to freeze, wrap each cake individually in plastic wrap and place them in an airtight container or freezer bag. They can last up to 2 months in the freezer. Thaw overnight in the fridge before serving, then bring to room temp to get that lovely texture back.

Reheating

If you want that just-baked warmth, pop leftover mini jaffa cakes in a warm oven (150°C) for 5 to 7 minutes. The ganache will soften slightly, and the orange syrup melds even more into the cake. Avoid microwaving as it can make the almond meal dense and alter the texture.

FAQs

Final Thoughts

This Orange Almond Mini Jaffa Cakes Recipe holds a special place in my heart because it combines some of my favorite flavors in such an accessible and beautiful way. Every time I make it, I’m reminded of cozy afternoons with friends, sharing sweets and stories. I hope you’ll love these mini cakes just as much as I do—they’re really straightforward to make, and the reward is a show-stopping treat that’s both comforting and a little bit fancy. So go on, give it a try—I can’t wait to hear how yours turn out!

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