Lime and chilli Jaffa cakes

It doesn’t seem right to call a lime and chilli flavour cake Jaffa, but then that’s what we know this little cake by!  Following the trend for Jaffa cakes stemming from the Great British Bake Off, I thought I’d take it a step further with this fantastic flavour combination.  A friend first introduced me to this flavour combination in chocolate, and Beech’s lime and chilli definitely works – the lime is the key flavour with the chilli warmth following through mellowing the tang of the lime.

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Ingredients – makes 12

1 x 135g pack of lime jelly

150ml boiling water

1 lime

2 large eggs

50g caster sugar

50g self raising flour

60g Beech’s lime and chilli dark chocolate


  1. Line a swiss roll tin or brownie tin with baking parchment.  Break the jelly up into cubes and place in a bowl.  Add the boiling water and stir until fully dissolved.  Carefully pour into the lined tin.  Once cooled, place in fridge until chilled and solid.
  2. Pre-heat the oven to 180/GM4.  Using cake release or soft butter, lightly grease the 12 holes in a bun tin.
  3. Make the sponge – whisk the eggs and sugar together for 4-5 minutes until the mixture is pale and fluffy.  Grate the rind of the lime into the mixture, then sieve the flour over.  Using a large metal spoon, carefully fold the lime rind and flour into the mixture.
  4. Spoon the mixture into the greased holes of the bun tray, making sure each is up to three-quarters full.  Bake in the oven for 7-9 minutes until the sponges are a light golden brown and they feel springy to the touch.  Remove from the oven and leave to cool for a few minutes, then remove from the tin and leave to cool completely on wire rack.
  5. When the sponges have cooled and the jelly has set, melt the chocolate.  Stir until smooth, then set aside and leave to cool so it slightly thickens.
  6. Using a 4cm round cutter, cut 12 round discs of the lime jelly out, lifting with a spatula and placing on top of the sponges.
  7. Spoon the melted chocolate over each jelly disc and carefully spread so that it reaches the edge of each sponge.  Allow to set slightly, then using a fork to create a criss-cross pattern on top of the chocolate.  Leave to set completely before serving.

These will only last a day before the sponge goes hard, due to the fatless content of the sponge – not that they’ll last that long!



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