These ain't your average school fayre tray bake, oh no, this marmalade-spiked take on a British classic is layered, zesty, and utterly moreish... seriously, one finger is never enough.
Helen has used our Seville Orange Marmalade to give it that authentic Jaffa flavour, with a perfect balance of sweetness and bite. So whether you’re baking for a weekend tea, a special occasion, or just because, this is definitely a recipe you'll want to bookmark!
Seville Orange Marmalade Jaffa Traybake
Helen Upshall
Rated 5.0 stars by 1 users
Servings
12 slices
Prep Time
45 minutes
Cook Time
30 minutes
Cooling time
3.5 hours
Light and fluffy sponge, zingy orange jelly, smooth milk chocolate... could it be the perfect mouthful? We think it is.
This is the traybake you make when you want something familiar, but better!
Ingredients
-
225g Seville Orange Marmalade
-
8 gelatine leaves
-
225g salted butter
-
225g caster sugar
-
1 tsp vanilla paste
-
4 large free-range eggs
-
225g self raising flour
-
1 tsp baking powder
-
1 tbsp milk
-
300g milk chocolate
-
1 tbsp coconut oil
-
Orange zest
-
2 baking trays, 20x30cm/8”x12” (1 greased & lined with cling film, 1 greased & lined with baking paper)
For the Jelly
For the Sponge
For the Chocolate Layer
You will need
Directions
Preheat oven to 190C/170C fan/gas 5.
First, prepare the orange jelly layer by melting the marmalade in a heavy-bottomed saucepan and placing over a low heat. Partially dissolve the gelatine leaves in 250ml tepid water before pouring into the melted marmalade and stir until completely dissolved.
Pour the marmalade jelly into the baking tray prepared with cling film and set aside to slightly cool. Once cool enough, place in the fridge and allow to set for 2 hours.
In the meantime, make the sponge. Cream together the butter, sugar and vanilla until light and fluffy. Crack in one egg along with a tablespoon of flour and briefly whisk just until combined.
Repeat this with the remaining 3 eggs.
Once all the eggs are combined, add the remaining flour, baking powder and milk to the batter and whisk on high just until the ingredients have combined into a thick, smooth batter.
Spoon the batter into the baking tray prepared with baking paper and level and smooth the top using a palette knife or the back of a spoon. Place in the oven to bake for 25 - 30 minutes until golden, risen and cooked through. Remove from oven and allow to full cool in the tin.
Once the jelly layer is set and the cake is completely cool, prepare the chocolate ready for layering. Break up the chocolate into a heat-proof bowl and add the coconut oil. Either melt in the microwave in 30 second intervals, stirring regularly, or over a Bain-marie.
Keeping the sponge in its tin, flip the set jelly out of its tin on top of the sponge, remove tin and clingfilm so it sits perfectly atop the cake. Pour the melted chocolate over the top of the jelly layer, encouraging it to the edges if needed. Grate over the orange zest and return to the fridge until the chocolate has fully set.
When all the layers are chilled and set, remove from the fridge and allow to come to room temperature. Using a hot, sharp knife, slice into 12 generous fingers and serve.
Recipe Note
If the chocolate is too warm when poured over the orange layer, is tends to melt the
jelly. Once the chocolate has melted, allow it to sit on the side for 5 minutes to slightly cool to
avoid this.
Try to heat your knife as much as possible to ensure the chocolate layer doesn’t crack too
much when slicing into fingers. However, a little bit of cracking is fine - it shows it's homemade with love!
