Description
These Mini Jaffa Cakes are delightful almond and orange sponge cakes, infused with fresh orange zest and juice, soaked in a sweet orange syrup, and topped with a rich dark chocolate ganache. Perfect for a sophisticated treat, they combine zesty citrus flavors with decadent chocolate, finished with a hint of honey and served best with Greek yogurt on the side.
Ingredients
Scale
For the Mini Cakes
- 150g butter, softened
- 1 cup white sugar (220g)
- Zest of 3 oranges
- 4 eggs, size 7
- 200g almond meal (2 cups)
- ½ cup cornflour (80g)
- 2 tsp baking powder
For the Orange Syrup
- Juice of 3 oranges (200ml)
- ½ cup icing sugar (65g)
For the Ganache
- 60g butter
- 100g dark chocolate
- 1 tsp honey
Instructions
- Preheat and Prepare: Preheat your oven to 160°C fan bake and thoroughly grease a 12-cup muffin tin to ensure the mini Jaffa cakes do not stick during baking.
- Cream Butter and Sugar: In the bowl of a mixer, cream together the softened butter and white sugar until the mixture becomes light and fluffy. This creates a smooth base for the cake batter. Add the zest of 3 oranges and mix gently to incorporate the fresh citrus flavor evenly.
- Add Eggs and Almond Meal: Add the eggs one at a time, beating on medium speed to ensure they are fully incorporated. Following this, add half of the almond meal and mix until just combined to maintain a tender texture.
- Combine Remaining Dry Ingredients: Add the remaining almond meal, cornflour, and baking powder to the batter. Mix on low speed just until all ingredients are combined, careful not to overmix which could make the cakes dense.
- Distribute Batter and Bake: Evenly distribute the cake batter into the prepared muffin tin cups. Bake in the oven for 25-30 minutes, or until a skewer inserted in the center comes out clean, indicating the cakes are cooked through.
- Prepare Orange Syrup: While the cakes bake, combine the freshly squeezed orange juice and icing sugar in a small saucepan. Simmer the mixture, stirring occasionally, for 5-10 minutes until it thickens and reduces to a syrupy consistency. Set aside to cool slightly.
- Syrup Soak: Once the cakes are baked and still warm in the muffin tin, poke holes in the tops of each cake using a chopstick. Pour the orange syrup evenly over each cake, tilting the tin if necessary, allowing them to soak up the syrup while cooling completely.
- Make Ganache: Gently heat the butter in a small saucepan or microwave until hot. Add the dark chocolate and honey to the butter and let sit for a few minutes until the chocolate melts. Whisk the mixture until smooth, then allow it to cool and thicken slightly to a spreadable ganache consistency.
- Assemble and Serve: Carefully remove the mini cakes from the muffin tin and place them on a serving plate. Pour the cooled ganache over the top of each cake and garnish with orange peel for a fresh decorative touch. Once the ganache has set, serve the mini Jaffa cakes with Greek yogurt on the side for a creamy contrast.
Notes
- Mini Jaffa cakes made from a simple almond meal and orange batter topped with orange syrup, then finished with a dark chocolate ganache.
- Use fresh orange zest and juice to intensify the citrus flavor.
- Ensure cakes are fully cooled before adding ganache to avoid melting it.
- Serve with Greek yogurt for added creaminess and a slight tang that complements the sweetness.
Nutrition
- Serving Size: 1 mini cake
- Calories: 460
- Sugar: 40g
- Sodium: 237mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 100mg
