Best 7 Jaffa Recipes

JAFFA CAKE

Steps:

• Grease a small loaf pan.
• Beat egg whites until soft peaks form, gradually beat in Splenda.
• Mix apples and bicarbonate soda, being careful as it will froth a little.
• Carefully fold in apples in egg whites along with grated rind from the oranges and chocolate chips.
• Stir in sifted flour and juice from oranges and place in prepared tin and cook in moderate oven for around 30-40 minutes.
• For icing mix together 3/4 cup icing sugar and 1 to 2 tablespoons of orange juice.

JAFFA

Steps:

• Put kahlua, whiskey, Grand Marnier, orange juice and cream in a shaker half filled with ice.
• Shake vigorously and strain in an iced cocktail glass.
• Garnish with grated chocolate and an orange zest.

GIGANTIC JAFFA CAKE

Steps:

• Preheat oven to 350º F.
• Cream together butter and sugar, and then add eggs, baking powder and flour.
• Grease large frying pan. Make sure the pan has NO plastic bits or anything that might melt if it gets to 350º F, which it will (the pan is going in the oven in a moment!).
• Pour mix in to pan, and put the whole shebang in the oven. Take it out when the middle is not liquidy (use a toothpick or cake tester; poke the cake all the way through, pull it out, and see if it's gooey. If it is, it's not done.) It'll take about 10-15 minutes. It rises quite a lot so be careful about overflow!
• In the meantime, mix up the jello BUT use as much boiling water for BOTH packets as the packet says to use for ONE. It makes it a bit more solid. Add the juice of one orange, fresh-squeezed, to sort of compensate, and make it extra good. If you don't have oranges on hand, Tropicana or some from-concentrate stuff works okay too. Guess how much you get from a normal orange, and put that much inches.
• Now put that jello mix in the largest plate you can find, or a non-stick frying pan (don't grease one; that's nasty!). You want a large PANCAKE of jello. Place in fridge and allow to set for however long that takes (less long than normal because you used less water and because the surface area is so high).
• Now wriggle both the cake and the jello out of their containers, and put the cake on a large piece of waxed paper. Place the jello-slab on top of the cake, ideally in the middle.
• Melt the chocolate however you normally melt it. Microwave might work. Allow chocolate to cool a bit, but not solidify.
• Using a brush or spoon, begin to coat the whole thing in chocolate. Start at the outer edges; the jello tends to melt in the heat of the chocolate, and work towards the middle.
• You can even do the Jaffa cake pattern: five parallel grooves, and five parallel ridges perpendicular to the grooves.

JAFFA MUFFINS

Steps:

• Preheat oven to 220 deg C (425F) Sift flour into bowl.
• Rub in butter.
• Add remaining ingredients.
• Mix well.
• Spoon into greased muffin trays.
• Bake for 15-20 minutes.

VEGAN CHOCOLATE ORANGE (JAFFA) CUPCAKES

Steps:

• Blend cocoa powder and hot water.
• Combine the sugar, butter substitute, flour, baking powder and applesauce in a bowl. Beat for 3 to 4 minutes until pale and creamy.
• Put half the mixture into a second bowl. Fold the orange juice and rind into one bowl. Fold the cocoa-water into the other bowl.
• Spoon the two mixtures evenly into lined or greased cupcake tins. Draw a knife through the mixture to create a marble effect.
• Bake at 350°F for 20 or until a toothpick inserted in the center comes out clean. Remove from the oven and leave to cool in the tin for 5 minutes. Cool completely on a wire rack.

NEW ZEALAND JAFFA SLICE

Steps:

• Preheat oven to 180°C.
• Grease a 20 cm square cake tin and line base with baking paper.
• Combine butter and chocolate in pot, stir over heat (in a double burner) until melted and smooth, cool slightly.
• Stir in sugar and eggs, then flour into the chocolate mixture.
• Fold in jaffas. Spread mixture evenly into tin.
• Bake for about 35 minutes or until firm to touch.
• Stand 15 minutes before turning out of tin. Cut into squares.

JAFFA CHEESECAKE

Steps:

• Combine crumbs and butter, press into the base of a lined 20cm spring form pan.
• Chill.
• Beat together the cream cheese, sugar and orange rind until smooth.
• Stir in the gelatine mixture and fold in the melted chocolate and cream.
• Pour into the prepared base and refrigerate for 3-4 hours or until set.
• Top the cheesecake with the chocolate orange segments and orange rind.
• Remove side from pan and press the biscuit crumbs evenly around the sides to form a rough crust.