Soft sponge, sharp orange jelly, and rich chocolate coating come together in this easy homemade version of the classic Jaffa Cakes.

1 tablespoon butter (for greasing pan)

1 orange jelly tablet

1/2 cup boiling water

3 tablespoons shredless Seville orange marmalade

1 large free-range egg

1 ounce fine or caster sugar

1 ounce self-rising flour

7 ounces semisweet chocolate, broken into pieces

1. Preheat oven to 350°F (180°C). Grease a shallow muffin tin with butter.

2. Break up jelly tablet and dissolve in boiling water. Stir in marmalade. Let cool.

3. Line a 10×10 inch tray with plastic wrap. Pour in jelly mixture. Refrigerate 45 minutes.

4. Beat egg and sugar until light and creamy.

5. Sift in flour and fold gently into egg mixture.

6. Spoon batter into muffin tin. Bake 8–10 minutes until golden and springy.

7. Cool cakes in tin 10 minutes, then transfer to rack.

8. Melt chocolate in a bowl over simmering water. Let cool slightly.

9. Cut jelly into discs. Place one disc on each sponge.

10. Spoon chocolate over jelly-topped cakes and let set at room temperature.

Store in an airtight container at room temperature for up to 5 days.

Avoid refrigerating the cakes to preserve chocolate shine.

Use semisweet chocolate with 30–40% cocoa solids for best flavor balance.

Shredless Seville marmalade provides the perfect tangy jelly layer.