It’s tax season and whether you’ve decided to wait until the last minute to file your taxes or you’re the early bird who filed your taxes in February, I think it’s fair to say that no one likes to pay taxes. I have no deductions and already claim “1” on my W4 and let me tell you, California still gets a huge check from me. Every year.
Avoiding paying taxes is a universal thing, even when it comes to these beautiful Jaffa cakes. While they are the size of cookies, the minute distinction between calling it a cookie (or biscuit if you’re from the UK) verses cake is significant as chocolate covered cookies require a VAT (UK only), whereas chocolate covered cake do not. Why a cookie is taxed and a cake is not sure beats me, but hey, I’m not the one making the rules…
My favorite brand of Jaffa cakes are produced by LU and are known as Pims. When a sale is nowhere to be found, desperate times call for desperate measures and it’s time to get the hands dirty. Nothing beats a fresh-made cake anyway!
Note: the cake part of this cake is denser than the typical sponge cake as it contains ground almonds. A Jaffa cake using a spongier cake base will be made soon for comparison purposes!
- 1 medium egg, place in warm water for 10 minutes
- 40g sugar
- 1 tbsp unsalted butter, plus extra for greasing
- 60g plain flour
- 20g ground almonds
- 1/2 cup orange marmalade
- 1/2 cup apricot preserves
- 75g dark chocolate (minimum 60% cocoa solids), broken into chunks
- 1 tbs of butter
1. Preheat the oven to ı80°C/350°F and grease a 12-hole mini muffin tin.
2. Break the warmed egg into a mixing bowl, add the sugar, then whisk on high speed for 10 minutes until light and fluffy.
3. Melt the butter in a saucepan over a moderate heat, add to the egg, then gently fold in the flour and ground almonds. Spoon into the moulds and bake for 8 minutes or until a skewer inserted comes out clean.
4. While the cakes are baking, mix the marmalade and apricot preserve in a bowl.
5. Allow the cakes to cool on a wire rack, then cut each one in half through the middle, forming a base and a lid. Scoop out a small piece of each base and fill with a teaspoon of marmalade-apricot preserve mixture, then put the lids back on top.
6. Melt the chocolate and butter in a bowl placed over a pan of simmering water until smooth. Place a tray lined with baking paper on your work surface then, using a fork, dip the cakes in the chocolate, then set them on the parchment paper.
7. When you have dipped all the cakes, put them in the fridge to set for 10–15 minutes. As a garnish, decorate with small pieces of peel from the marmalade.