Jaffa cakes are no where near as tricky to make at home as you might think. The only fiddly bit is making the chocolate look perfect – but they’re still great if you just spoon it over.
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 30cm x 20cm tray. Chill in the fridge for 1 hour until set.
Meanwhile, pre-heat the oven to 180°C/160°C/Gas 4 and grease a 12-hole, shallow bun tin with butter. Whisk the eggs and sugar together for 4–5 minutes until pale and fluffy, then gently fold in the flour.
Fill each well in the bun tin three quarters full with the cake batter. Bake for 7–9 minutes, until well risen and the tops of the sponges spring back when lightly pressed with a finger. Remove from the oven and leave to cool in the tray for a few minutes, then finish cooling on a wire rack.
To assemble, break the chocolate into pieces then melt in a bowl set over a pan of gently simmering water. Remove the bowl from the heat and leave to cool and thicken slightly.
Turn the jelly out onto a sheet of non-stick baking parchment. Cut 12 discs from the orange jelly using a 5cm round cutter. Sit one jelly disc on top of each sponge.
Spoon the melted chocolate over the jelly discs and leave to set slightly. Using a fork, create a criss-cross pattern on top of the chocolate, then leave to set completely.