Description
Mini Jaffa Cakes are delightful almond-based cakes infused with fresh orange zest and juice, topped with a luscious dark chocolate ganache and sweet orange syrup. Perfectly moist and bursting with citrus flavor, these bite-sized treats combine the classic taste of Jaffa cakes with a homemade twist.
Ingredients
Scale
Cake Batter
- 150g butter, softened
- 1 cup white sugar (220g)
- Zest of 3 oranges
- 4 eggs, size 7
- 200g almond meal (2 cups)
- ½ cup cornflour (80g)
- 2 tsp baking powder
Orange Syrup
- Juice of 3 oranges (200ml)
- ½ cup icing sugar (65g)
Chocolate Ganache
- 60g butter
- 100g dark chocolate
- 1 tsp honey
Instructions
- Preheat and Prepare Muffin Tin: Preheat the oven to 160°C fan bake. Grease a 12-cup muffin tin thoroughly to prevent sticking.
- Cream Butter and Sugar: In the bowl of a mixer, cream together the softened butter and white sugar until the mixture is light and fluffy to incorporate air for a tender cake.
- Add Orange Zest: Mix in the orange zest to infuse the batter with fresh citrus aroma and flavor.
- Incorporate Eggs: Add the eggs one at a time on medium speed, ensuring each is well combined before adding the next to maintain the emulsion.
- Add Almond Meal: Add half of the almond meal and mix until combined, then add the remaining almond meal, cornflour, and baking powder. Mix on low speed until just combined to avoid overmixing.
- Fill Muffin Tin and Bake: Divide the batter evenly among the 12 muffin tins. Bake in the preheated oven for 25-30 minutes or until a skewer inserted in the center comes out clean.
- Prepare Orange Syrup: While the cakes bake, combine the orange juice and icing sugar in a small saucepan. Simmer and stir gently for 5-10 minutes until the mixture thickens and reduces to a syrup consistency. Remove from heat and set aside.
- Soak Cakes with Syrup: Once the cakes are cooked, while still in the muffin tin, poke holes on the top of each using a chopstick. Pour the orange syrup over each cake allowing it to soak in by gently tilting the tin for even coverage. Let the cakes absorb the syrup and cool completely in the tin.
- Make Chocolate Ganache: Gently heat the butter in a small saucepan or microwave until hot but not boiling. Add the dark chocolate and honey, letting it sit until the chocolate melts completely. Whisk the mixture until smooth and allow it to cool and thicken.
- Assemble Mini Jaffa Cakes: Carefully remove the mini cakes from the muffin tin and place them on a serving plate. Pour the thickened ganache over the top of each cake and garnish with orange peel for an elegant finish.
- Serve: Allow the ganache to set before serving. These mini Jaffa cakes are delicious when paired with Greek yoghurt on the side for a creamy contrast.
Notes
- Mini Jaffa Cakes are made from a simple almond meal and orange batter topped with an orange syrup, then finished with a rich dark chocolate ganache.
- Using freshly zested and juiced oranges provides intense citrus flavor that balances perfectly with the dark chocolate.
- The orange syrup soaking step ensures the cakes remain moist and flavorful.
- Serve these cakes slightly chilled or at room temperature with Greek yoghurt for a delightful dessert or snack.
Nutrition
- Serving Size: 1 mini Jaffa cake
- Calories: 460
- Sugar: 40g
- Sodium: 237mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 100mg
