Mandarin Marmalade Jaffa Cakes
RECIPES & BAKING
Mandarin Marmalade Jaffa Cakes
Soft sponge, bright Mandarin Marmalade and a crisp snap of dark chocolate. A homemade version of the nostalgic favourite, made with real fruit flavour.
Quick Answer
Homemade Jaffa cakes are made with a light sponge base, a layer of citrus preserve and dark chocolate. This version uses The Artisan Kitchen Mandarin Marmalade for a bright, fruity centre with real citrus character. The cakes take around 20 minutes to prepare, 8 to 10 minutes to bake and 20 minutes to chill before finishing with chocolate.
Homemade Jaffa cakes are one of those bakes that feel instantly nostalgic, but using real fruit marmalade makes them taste fresher, fruitier and properly special.
Soft sponge, a bright layer of Mandarin Marmalade and a crisp snap of dark chocolate create a lovely balance of sweetness, citrus and rich cocoa.
Recipe at a Glance
Mandarin Marmalade Jaffa Cakes
Makes: 12 to 14
Prep time: 20 minutes
Bake time: 8 to 10 minutes
Chill time: 20 minutes
Ingredients
For the Sponge
2 large eggs
60g caster sugar
60g self-raising flour, sifted
1 tsp vanilla extract
For the Filling
6 to 8 tbsp The Artisan Kitchen Mandarin Marmalade
For the Chocolate Topping
150g good quality dark chocolate (60 to 70% cocoa)
1 tsp neutral oil or butter, optional, for shine
Method
1. Prepare the Tin
Preheat your oven to 180°C (160°C fan). Lightly grease a 12-hole bun or cupcake tin. If you want easy release, place a small circle of baking paper in the base of each hole.
2. Whisk the Eggs and Sugar
Whisk the eggs and caster sugar together for 4 to 5 minutes until very pale, thick and fluffy.
3. Fold in the Flour
Gently fold in the sifted flour and vanilla extract, taking care not to knock out the air.
4. Fill the Tin
Spoon the mixture into the tin, filling each hole about two-thirds full.
5. Bake
Bake for 8 to 10 minutes until lightly golden and springy to the touch.
6. Cool the Sponges
Allow the sponges to cool, then turn them upside down to create a flat surface.
7. Add the Mandarin Marmalade
Spoon 1 to 2 teaspoons of Mandarin Marmalade onto each sponge and spread into a neat circle.
8. Chill
Chill for about 20 minutes so the marmalade firms up.
9. Melt the Chocolate
Melt the chocolate gently and stir until smooth.
10. Finish the Jaffa Cakes
Spoon the chocolate over the marmalade layer and allow it to spread naturally.
11. Allow to Set
Leave to set at room temperature or chill briefly until firm.
Chef’s Tips
If your kitchen is warm, chill the cakes for 10 minutes before topping with chocolate for a cleaner finish.
If your marmalade is very chunky, stir it briefly to distribute the peel evenly before spooning it onto the sponge.
Why Mandarin Marmalade Works So Well
Mandarin has a naturally fragrant, rounded citrus character that works particularly well with dark chocolate. The marmalade gives these little cakes a proper fruit centre rather than simply a sweet orange layer, while the dark chocolate provides the contrast that makes a Jaffa cake so satisfying.
If you already have a jar in the cupboard, this is a rather good excuse to open it.
Storage
Keep the Jaffa cakes in an airtight container for up to 3 days. If your kitchen is warm, store them in the fridge and bring them back to room temperature before serving.
Frequently Asked Questions
Can you make Jaffa cakes with marmalade?
Yes. Marmalade makes an excellent filling for homemade Jaffa cakes because it already combines citrus fruit, sweetness and peel. Chill the marmalade layer before adding the chocolate so it stays neatly in place.
What chocolate is best for homemade Jaffa cakes?
Dark chocolate with around 60 to 70% cocoa works particularly well because its slight bitterness balances the sweet sponge and fruity marmalade.
How long do homemade Jaffa cakes keep?
Keep them in an airtight container for up to 3 days. In a warm kitchen, refrigerate them and return them to room temperature before serving.
Recipe by
Chef Sarah Churchill
Sarah Churchill is the chef and founder of The Artisan Kitchen, creating award-winning preserves in small batches in Gloucestershire and developing recipes that put fruit preserves to work beyond the breakfast table.
