McVitie's Jaffa Cakes Pole, 488g

Product Information

THE FINEST INGREDIENTS: A delicious blend of oranges, fresh orange peel, cocoa powder and real life no-fooling jaffa cakes is added to the finest distilled gin for a delightful spirit.

Jaffa Cakes - The Sun McVitie’s has shrunk its ‘yard’ of Jaffa Cakes - The Sun

These deliciously orange Gluten Free Jaffa Cakes are the perfect nostalgic treat. Made with a light, gluten free Genoise sponge, tangy citrus jelly and topped with dark chocolate, they are easier to make than you think. They’re dairy free too! Our giant-size jaffa cake recipe is topped with zesty orange marmalade, jelly and rich dark chocolate ganache Make your own jelly using gelatine and any liquid you choose… You can even make a boozy version by adding a tot of liqueur to the mix. Jaffa Cakes are much easier to make than you’d think. The jelly (adding boiling water to jelly/jello cubes) is child’s play…Making the sponge is an easy whisk-and-bake job… And all the chocolate needs is to be carefully melted and spread on the top. Okay… the chocolate can be a bit messy, but who cares what they look like?

This recipe is suitable if you’re gluten free as long as you swap out the following ingredients for gluten free versions;

Giant Jaffa cake recipe | delicious. magazine

Melt the butter in a saucepan over a moderate heat, add to the egg, then gently fold in the flour and ground almondsPrepare a small baking tray or flat-bottomed dish (approx 7 inch x 10 inch/18 cm x 25 cm) by completely lining with baking paper (base and sides) making sure there are no gaps for the jelly to leak through the paper. This makes the jelly easier to remove intact. I should know, having conducted the Ultimate Biscuit Dunking Challenge in 2004, while I was editor of Waitrose Food Illustrated. Ahead of the curve (as ever), I gathered a team of food scientists and a further 100 volunteers to peer-review the results. We hired retort stands (don’t ask, but it sounded good), sourced traditional stopwatches (for a retro Olympic feel), and devised the ODT formula: Optimum Dunking Time.

Jaffa Cake - LADbible Woman Shares Recipe For Giant Jaffa Cake - LADbible

This recipe lightens up Jaffa Cakes so you can indulge in a slimming-friendly version whether you are calorie counting, or following a plan like Weight Watchers. Also in these categories:I’m Kate – An Award Winning gluten free recipe developer, traveller, photographer, blogger and mum to a Coeliac teenager… living Coeliac life without limits. As I said at the time, and memory serves that it was a press conference in Westminster’s QEII Centre (although it might just have been a press release): “We needed to establish the mean duration of the individual dunk episode of the average Briton. This was then combined with the time it took for each brand of biscuit wholly to dissolve in tea. And thus we calculated the perfect amount of time for the dunking operation.”

Jaffa Cakes - Tesco Groceries Jaffa Cakes - Tesco Groceries

THE PERFECT SERVE: Jaffa Cake Gin is delicious in a gin spritz with prosecco to lengthen and a splash of soda, or in the world’s best Negroni - garnished with a Jaffa Cake of course! For the jelly, break the jelly into pieces and place in a small bowl. Pour over the boiling water and stir until the jelly is completely dissolved. Add the orange zest, then pour into a shallow 30x20cm/12x8in tray. Chill in the fridge for 1 hour, or until set. It’s the greatest outrage in food since the horsemeat scandal of 2013. In case you missed it, research was published this week claiming that the Jaffa Cake is the most dunkable biscuit. Except, of course, that a) it’s not, and b) it’s not a biscuit.

Confirmation

And that’s all you need to know! The recipe for my deliciously orange Gluten Free Jaffa Cakes is below (scroll an inch or two further). Enjoy! Yes… Our ‘jelly’ is the equivalent of your ‘jello’ I believe. So it’s the flavoured gelatine that you dissolve and dilute with boiling water and then put into moulds (or in this case a shallow tray) and let it set. Does that make sense? Gently fold the flour into the mixture using a large metal or silicone spoon-spatula, keeping the folds high and light to retain air. Do not over-mix.