Eat-The-Whole-Packet Jaffa Cakes

Start by making the jelly. Line a 30cm tin with parchment paper. 

Combine the orange juice and 3 tbsp sugar in a small saucepan over medium heat and bring it to a simmer. 

In a small bowl whisk together the gelatin and 100ml of cold water. Once the orange juice has reached a boil, stir in the orange zest and the gelatin mixture.

Working quickly, pour the mixture into the prepared tin. Place the tin in the fridge to set for 1 hour. 

Preheat the oven to 175˚C fan/200˚C conventional. 

In the meantime, make the sponges. Add the flour, sugar, baking soda, baking powder and salt to a bowl and whisk together. To a separate bowl, add the milk, oil, vanilla extract and orange zest and whisk together. Fold the wet ingredients into the dry, until just combined. 

Lightly grease a 12-hole shallow muffin tin with butter or oil. Spoon a scant 1 tbsp of batter into every greased hole. 

Transfer the tin into the oven and bake for 8-10 minutes, until golden brown around the edges. Let the sponges cool for 5 minutes, then remove them from the tin and place them on a wire rack to cool completely. 

Last, chop the chocolate. Place the chocolate into a heatproof bowl and melt the chocolate over a double boiler. Once melted, whisk in the plant based butter. Set aside.

Once the sponges have cooled, the jelly should be set. Remove it from the fridge and invert it onto a chopping board. Peel back the parchment paper. Use a 5cm round cutter to cut 12 rounds of jelly. 

Place a round of jelly onto each sponge base. Spoon a headed tbsp of chocolate over each cake, and use the back of a spoon to gently spread the chocolate up to the edges. 

Using a fork to create a criss-crossed pattern on top of every cake. Let the chocolate harden for 10 minutes before tucking in.