Orange Jaffa cakes

Preheat the oven to 180°C, gas mark 4 and grease a 12-hole muffin tin with oil. Crack the eggs into a large bowl, or the bowl of a stand mixer fitted with the whisk attachment, and add the sugar. Whisk for 6-7 minutes on a high speed using an electric whisk – you want the mixture to be thick and foamy, and to leave a trail that lasts for a few seconds.

Sieve the flour over the top of the mixture and carefully fold through, retaining as much air as possible. Add the olive oil and mix until combined. Divide the mixture equally between the holes of the prepared tin, then bake for 8-10 minutes, or until spongy and golden. Turn out onto a wire rack and leave to cool completely.

For the jelly, soak the gelatine leaves in cold water for 5 minutes. Line a 20x20cm baking tray with clingfilm. Zest one of the oranges into a small saucepan and add the orange juice. Add the sugar to the saucepan and gently heat, stirring until the granules completely dissolve. Remove the pan from the heat. Squeeze any excess water out of the soaked gelatine leaves and add them to the warm juice. Stir until melted. Pour the jelly into the lined baking tray and chill, making sure the tray is completely flat, for 45 minutes or until set.

Melt the chocolate in a heatproof bowl set over a pan of simmering water, then set aside to cool slightly so the heat of the chocolate doesn’t melt the jelly. Using a round cutter slightly smaller than the cakes (approx 4.5cm) cut 12 circles of orange jelly and carefully place on top of each cake. Cover with melted chocolate and use a fork to create the hash tag effect on the top. Allow the chocolate to harden at room temperature, then serve. These will keep for 3 days in an airtight container, but are best enjoyed on the day they are made.