A luxurious take on the classic Jaffa Cake, inspired by Aldi’s Cherry Bakewell flavor! This recipe balances the tangy cherry jelly, sweet almond white chocolate, and rich dark chocolate for a decadent treat.
Ingredients
For the Sponge Base:
- 2 large eggs (room temperature)
- 50g (1/4 cup) granulated sugar
- 50g (1/4 cup) self-raising flour
- 1/2 tsp almond extract (optional, for an extra Bakewell flavor twist)
For the Cherry Jelly Layer:
- 1 packet cherry-flavored jelly (135g/4.75 oz) or unflavored gelatin with cherry juice
- 200ml (3/4 cup + 1 tbsp) boiling water
- 50ml (1/4 cup) cherry syrup or concentrated cherry juice (optional for deeper flavor)
For the Almond White Chocolate Layer:
- 100g (3.5 oz) white chocolate, finely chopped or melted
- 1/2 tsp almond extract
For the Dark Chocolate Coating:
- 150g (5 oz) dark chocolate (70% cocoa is ideal), finely chopped or melted
- 1 tbsp vegetable oil or coconut oil (optional, for a smoother, shinier finish)
Instructions
1. Prepare the Cherry Jelly Layer
- Dissolve the cherry-flavored jelly in 200ml boiling water, stirring thoroughly until the granules or gelatin dissolve.
- Stir in the cherry syrup or juice for added flavor, if desired.
- Line a shallow tray (approx. 9×13 inches) with cling film or parchment paper to avoid sticking.
- Pour the jelly mixture into the tray, ensuring it spreads evenly to a thin layer about 5mm (1/4 inch) thick.
- Transfer the tray to the fridge and let the jelly set for at least 1 hour or until firm.
2. Make the Sponge Base
- Preheat your oven to 180°C (350°F). Grease and line a shallow cupcake tray or Jaffa Cake mold with nonstick spray.
- In a medium mixing bowl, whisk the eggs and sugar together using an electric mixer on high speed. Whisk until the mixture triples in volume and becomes thick, pale, and creamy (about 5–6 minutes).
- Sift the self-raising flour into the egg mixture in batches, folding gently with a spatula after each addition. Be careful not to deflate the batter. Add almond extract at this stage if desired.
- Spoon 1–2 tablespoons of batter into each cupcake mold, ensuring the base is thin but even.
- Bake for 8–10 minutes, or until the sponges are golden and spring back when touched. Let cool completely.
3. Assemble the Jaffa Cakes
- Once the jelly has set, use a round cutter slightly smaller than your sponge bases to cut out jelly discs.
- Place one jelly disc on top of each cooled sponge base, pressing gently to secure.
4. Add the Almond White Chocolate Layer
- Melt the white chocolate in a heatproof bowl set over a pot of simmering water (double boiler method) or in 15-second increments in the microwave, stirring frequently.
- Mix in the almond extract. Let cool slightly before drizzling or spreading a thin layer over the cherry jelly layer.
- Allow the white chocolate to set for about 15–20 minutes in a cool room or fridge.
5. Coat with Dark Chocolate
- Melt the dark chocolate using the same method as the white chocolate. Add vegetable oil or coconut oil if you want a smoother, glossier finish.
- Spoon the melted dark chocolate over each cake, covering the top completely and letting it drip down the sides slightly. Use the back of a spoon to create the classic ripple pattern if desired.
6. Set and Finish
- Let the chocolate coating set at room temperature, or place the cakes in the fridge for quicker results.
Tips for Success
- Jelly Thickness: Ensure the jelly layer isn’t too thick, or it may overpower the other flavors. Aim for a balance of textures.
- Batter Folding: Be gentle when folding the flour into the eggs to maintain the airy texture of the sponge.
- Storage: Store the finished Jaffa Cakes in an airtight container in a cool place for up to 5 days.
Serving Suggestions
These Cherry Bakewell Jaffa Cakes are perfect for holiday treats, tea parties, or as a sweet indulgence with coffee. The almond and cherry notes combined with rich chocolate make them a sophisticated twist on a nostalgic favorite! 🍒🍫