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.
Ingredients – makes 12
1 x 135g pack of lime jelly
150ml boiling water
2 large eggs
50g caster sugar
50g self raising flour
60g Beech’s lime and chilli dark chocolate
- 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.
- Pre-heat the oven to 180/GM4. Using cake release or soft butter, lightly grease the 12 holes in a bun tin.
- 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.
- 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.
- 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.
- 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.
- 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!