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Ingredients
4 eggs
100g caster sugar
150g plain flour
Juice of 6 oranges
Zest of 2 oranges
200ml water
300g caster sugar
20g “Jamsetta”
300g 70% cocoa cooking chocolate
Method
Over a double boiler cream together the eggs and sugar, when they are light and fluffy gently fold in the flour.
Divide the mixture between 24 greased cupcake cases and bake at 180oC for 8-10 minutes, remove from the oven and allow to cool
Combine the orange juice, zest,sugar,water and Jamsetta in a saucepan and boil for 10 minutes.
Pour onto a flat tray and allow to cool to room temperature then into the fridge for about 20 minutes to set to a jelly consistency.
Cut circles of “jelly” slightly smaller than the size of the cupcakes and place on top of the cooled cupcakes.
Melt the chocolate and pour over the top of the cupcakes to completely cover the jelly.
Allow to cool before eating.
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