Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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Ingredients
For the sponge
275g self-raising flour
2 level tsp baking powder
½ tsp fine sea salt
225g soft unsalted butter, plus extra to grease
225g caster sugar
4 large eggs
2 tsp vanilla extract
3 tbsp milk
For the orange layer
about 5 oranges
30g cornflour
juice of ½ lemon
60g caster sugar
20g unsalted butter, diced
For the topping
40g unsalted butter
20g cocoa powder, sifted
2 tbsp milk, plus extra if needed
175g icing sugar, sifted
50g milk chocolate, melted
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These keep in an airtight container for up to 5 days.
Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 20cm x 30cm traybake tin.
For the sponge, first grate the zest from 2 of the oranges that you need for the orange layer, adding the zest to a large mixing bowl. Sift in the flour, baking powder and salt then add the rest of the sponge ingredients. Using an electric mixer, beat for about 2 minutes until pale and fluffy. Scrape into the prepared tin, level the surface and bake for 30-35 minutes until golden brown and slightly springy to the touch.
Meanwhile, make the orange layer. Squeeze the oranges until you have 280ml juice, then strain this through a sieve. Measure 3 tablespoons of the strained juice into a small bowl and mix with the cornflour to make a paste. Put the rest of the measured juice in a pan with the lemon juice and sugar. Bring to a simmer, stirring to dissolve the sugar. Add the cornflour paste and stir until thickened. Mix in the butter, remove from the heat and set aside.
Leave the cake to cool in the tin for 15 minutes. If the orange layer has started to set in the pan, warm it again briefly then pour over the sponge and spread out with a spatula. Leave to cool completely then remove the cake from the tin using the lining paper to help to lift it out.
For the icing, melt the butter in a saucepan. Mix in the cocoa powder and cook for 1 minute, stirring, then add 2 tablespoons of milk and mix until smooth. Remove from the heat and gradually mix in the sifted icing sugar. Add a little more milk if it really needs it, but you should have a thick but pourable glossy icing. Pour all over the cake as evenly as possible; don’t worry if some of the orange layer shows through in a couple of places. Drizzle with the melted milk chocolate and leave to set. Cut into fingers to serve.
Tip
Make it gluten-free Use gluten-free flour and baking powder, adding 1⁄2 tsp xanthan gum, and increase the milk in the sponge to 4 tbsp.
In 1991 the sweet treats were subject to what would become a very famous tax dispute with HMRC. HM Customs and Excise had decided that Jaffa Cakes were biscuits, therefore subject to pay VAT, unlike cakes which were classed as a staple food necessity and therefore exempt from the same tax as biscuits.
Attention, savvy shoppers and biscuit lovers! In a rather unsettling development for our snack cupboards, McVities has confirmed the discontinuation of the Mini Jaffa Cakes. This news has sent ripples of disbelief across the UK, as these chocolatey treats have been a staple in many households.
Jaffa Cakes are also available as bars or in small packs, and in larger and smaller sizes. The original Jaffa Cakes now come in packs of 10, 20, 30, or 40, having been downsized in 2017 from 12 or 24 per pack.
Though it takes the size and shape of what the Brits call biscuits and the Americans devour as cookies, the Jacob's Jaffa pastry is, indeed, more of a cake than any other.
McVitie & Price introduced the Jaffa Cake in 1927. It contained a simple combination of sugar and tangerine oil to form the sealed layer of jam. The cakes were named after the Jaffa oranges which flavour the zesty centre of the cake.
"This carbohydrate is ideal for athletes, especially during training or a game as it will provide a quick and tasty source of fuel. Energy gels and similar are less palatable so less likely to be consumed in adequate amounts. For this reason, I can see why they were encouraged by Sir Alex Ferguson."
Once the State of Israel was established, they were considered its most famous export. The origins of the Jaffa Cake lie with its Scottish biscuit maker, McVitie & Price, Ltd., which was established in 1839 on Rose Street in Edinburgh, Scotland.
Jaffa Cakes are named after Jaffa oranges. (McVitie's never patented the name Jaffa Cake, so chocolate-and-citrus flavoured confections are often described as 'Jaffa. ') These were developed in Palestine – in and near the port city of Jaffa – during the 1840s.
Iconic Australian chocolate Jaffas has been taken off the shelves at a major supermarket. Woolworths quietly removed the orange flavoured chocolate coated balls from shelves across the country, due to declining sales.
The Jaffa is a proud British cake with a relatively short history, but what a rocky road its been for this tough little sweetie. Born in 1927, the moreish treats were first baked by McVitie & Price in 1927.
Product information. McVitie's Jaffa Cakes: Chocolate on top, sponge on the bottom, and a juicy raspberry fruity bit in the middle. Product life guaranteed for 3 weeks.
Jaffa Cake fans furious as McVitie's shrinks their size - but price stays same. Jaffa Cake fans are furious after McVitie's shrunk the size of the popular tangy treat - but without cutting the price. The overall size has been reduced from 5.5cm to 5cm across, while the orange bump is down from 4cm to 3cm.
(slang) An impotent or infertile male. The term comes from the "seedless" orange. "I've heard he's a jaffa." Wiktionary. (cricket) A ball that is very difficult for the batsman to hit because it moves erratically either through the air or off the pitch.
Jaffa Cakes are also viewed as a snack, like biscuits, eaten between meals or on the go, while cake is more of a dessert enjoyed at the end of a meal or as a part of a celebration. These qualities all favour the biscuit category – however, Jaffa cakes are officially classified as cakes.
Although originating from the UK, McVitie's Jaffa Cakes are sold internationally, in countries such as Ireland and Australia (as confirmed by an Australian Yognau(gh)t in "Letters From the Yognau(gh)ts").
Jaffa Cakes are the original cake in the biscuit aisle and are on a mission to inspire the nation to be what they want to be as well. After all, if Jaffa Cakes can be a doughnut, you can be what you want to be too!
During the court battle between Mcvitie's and Her Majesty's Customs and Excise, Mcvitie's baked a giant Jaffa Cake to prove that Jaffa cakes were really cakes and not biscuits. It was a long and costly dispute, but McVities finally tasted sweet success and Jaffa Cakes were finally recognised as chocolate covered cakes.
Introduction: My name is Greg Kuvalis, I am a witty, spotless, beautiful, charming, delightful, thankful, beautiful person who loves writing and wants to share my knowledge and understanding with you.
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