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1⁄2x 135g pack Hartley’s orange jelly
1 tbsp no peel seville orange marmalade
125ml smooth orange juice
20g unsalted butter, plus extra for greasing
1 large egg
40g caster sugar
40g plain flour
100g plain chocolate
1. Line a 20cm square cake tin with cling film. Break the jelly into cubes and put in a pan with the marmalade, orange juice and a pinch of salt. Warm over a low heat until the jelly and marmalade have dissolved. Pour into the tin and chill for 1-2 hours, until set.
2. Preheat the oven to 180°C, gas mark 4; liberally grease a 12-hole bun tray. Melt the butter and set aside. Put the egg and sugar in a heatproof bowl set over a pan of barely simmering water; using a hand-held electric whisk, beat for 3-4 minutes, until light and airy. Remove the bowl from the pan and whisk for another 30 seconds.
3. Drizzle in the butter, sift over the flour and a pinch of salt, then carefully fold into the mixture – try not to lose too much air. Divide between the bun-tray holes and bake for 10-12 minutes, until lightly golden. Leave to cool in the tin, then transfer to a wire rack.
4. Take the jelly out of the fridge and, using a cookie cutter slightly smaller than the tops of the cakes (about 5cm), stamp out 12 circles. Place on top of the cooled sponges.
5. Melt the chocolate and cool to a spoonable consistency. Carefully spoon over the jelly and the tops of the sponges. Don’t worry if it drips over the edge a bit. Allow to set before eating.
Typical values per serving: