Thermomix Jaffa cakes
Prep time
Cook time
Total time
An easy recipe for home made Jaffa Cakes (Just make sure you get them the right way up)
Recipe type: Relatively easy
Cuisine: Snack
Serves: 24
  • One packet of gelatine leaves (15 sheets)
  • 75g sugar
  • 250g orange juice (the best quality you can buy as you want a real hit of orange flavour)
  • seedless apricot jam
  • 300g dark chocolate
  • 4 eggs
  • 100g caster sugar
  • ½ tsp vanilla extract
  • 120g plain flour
  • 1 pinch salt
  • 1 tsp baking powder
  1. Preheat oven to 180 degrees
  2. Grease two 12 bun Yorkshire Pudding tins
  3. Line a baking tray with cling film
  4. To make the jelly put all of the gelatine sheets and sugar in the mixing bowl. Whizz for 30 Sec. / Speed 10.
  5. Add the orange juice. Whizz 5 Sec. / Speed 5.
  6. Warm 5 Mins. / 80°C / Speed 3.
  7. Pour into clingfilm lined baking tray and put somewhere cool to set (takes about an hour)
  8. Wash bowl.
  9. Insert whisk attachment to the mixing bowl. Break in the eggs, add the sugar and vanilla extract. Whisk 6 Mins. / 37°C / Speed 4.
  10. Scrape down side of bowl with spatula
  11. Whisk again 6 Mins. / Speed 4. .
  12. Add the flour, salt and baking powder. Mix 5 Sec. / Speed 3.
  13. Using a dessert spoon gently fill the 24 bun holes.
  14. Wash bowl.
  15. Bake in the oven for 15-20 minutes.
  16. Leave to cool
  17. Making sure the top of the bun remains the top (ie if you turn them over to cool remember to flip them again)
  18. Use the end of a teaspoon to put a dot of apricot jam on each bun. This helps the jelly stick to the sponge.
  19. Use a Champagne glass (I found this was the perfect size as it is slightly smaller than the sponge) cut a circle of jelly and place on top of each bun, pressing gently onto the jam. (save left over jelly to eat with cream)
  20. Melt chocolate in the mixing bowl for 10 Sec. / Speed 9.
  21. Scrape down sides
  22. Melt 5 Min. / 37°C / Speed 1.
  23. Use a spoon to put chocolate onto of each jaffa cake and smooth it over top of sponge and jelly using the back.
  24. Leave for chocolate to harden.
Recipe by Mummy Barrow at