Gin Infused Jaffa Cake Recipe

For the sponge

• unsalted butter, for greasing
• 1 large free-range egg
• 25g caster sugar
• 25g self raising flour, sifted

For the filling

• 1 x 135g packet orange jelly, chopped
• 1 tbsp orange marmalade
• 125ml boiling water
• 100ml Persie Citrus Gin
• 50ml tonic water (for soaking sponge)

For the topping

• 180g dark chocolate (about 36% cocoa solids)

Method

Preheat the oven to 180C/160C Fan/Gas 4 and grease a 12-hole, shallow bun tin with butter.

For the sponge, whisk the egg 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 (about a dessert spoonful per hole) and smooth the tops.

Bake for 7-9 minutes, or until well risen and the top of the sponges spring back when lightly pressed. Leave to cool in the tray for a few minutes then finish cooling on a wire rack.

Meanwhile, for the filling, in a bowl, mix together the jelly, marmalade, boiling water and 50ml of the gin until the jelly has dissolved and the mixture is smooth. Pour the filling mixture into a shallow-sided baking tray or large dish to form a 1cm layer of jelly. Set aside until completely cooled, then chill in the fridge until set, around 1-2hrs.

Assembly

Pierce the sponge all over with the cocktail stick, Mix the tonic water and remaining gin together and brush over the top of each cake

Cut small discs from the layer of jelly, equal in diameter to the cakes. Sit one jelly disc on top of each cake.

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.

Spoon the melted chocolate over the jelly discs. Using the tips of the tines of a fork or a skewer, lightly press to create a criss-cross pattern on top of the chocolate, then leave to set completely. You may need to reheat the chocolate a little if it starts to set before you have finished all the jaffa cakes. Store in an airtight container.