Pimms cocktail jaffa cakes

This slideshow requires JavaScript.

Very much an adult jaffa cake, this version of jaffa cakes uses Pimms as the base for the jelly, along with fresh orange juice, a hint of mint, a touch of lemon and just enough sugar to sweeten it without taking away from the flavour of the Pimms and the fruit. A real taste of summer!

Once covered in chocolate (either just the tops or the tops and sides) you can leave to set and eat as they are. However, I like to pop a fresh borage flower onto the chocolate before it has set: after all, it is a great edible flower that goes so well in a glass of Pimms!

There are many shapes you can have jaffa cakes: I often have a penchant for square ones for no reason other than I like them like that! In my jaffa cake recipe post (here), I have given instructions and photographs for the square ones. In this post, however, I have gone for the more traditional round jaffa cakes.

Recipe: home-made Pimms jaffa cakes – makes about 24


  • 2 large eggs, at room temperature
  • 50g golden caster sugar
  • 50g self-raising flour
  • finely grated zest of 1 large orange


  • juice of 1 large orange
  • juice of 1 large lemon
  • 150ml Pimms
  • cold water – see stage 1, below
  • about a tablespoon of chopped fresh mint leaves
  • finely grated zest of 1 orange
  • 3 sheets leaf gelatine, soaked in cold water for about 5 minutes and squeezed of excess water
  • 4 teaspoons caster sugar

To finish:

  • 300g dark chocolate, melted (or use a mixture of milk and dark)*
  • borage leaves, optional

*it might seem a lot of chocolate but it makes it much easier to coat the cakes from a plentiful pool of melted chocolate! Pour any remaining chocolate, plus the drips, onto greaseproof to set: break it off in pieces, pop in a clean jar and use in other bakes.

You also need two 12-hole shallow mince pie/muffin tins, well greased.

Make the jelly

(1) Measure the total amount of the orange juice, lemon juice and Pimms, and add enough cold water to come to 250ml in total. Heat about half of this liquid with the mint leaves and the orange zest until it just comes to the boil. Remove from the heat and let the mint and orange zest infuse for about 15 minutes. Strain this liquid back into the pan, discarding the mint leaves and the orange zest. Stir in the gelatine until dissolved and pour this flavoured gelatine mixture into the rest of the liquid.

(2) Pour this into the tin that has been lined with clingfilm. Leave to set in the fridge for a few hours to give a firm set jelly.

Make the sponge

(3) Preheat the oven to 160C (fan). Whisk the eggs, sugar and orange zest together in a large bowl until pale and thick – the mixture should very slowly drop off the whisk when ready and a trail should be visible for a few moments when the whisk is lifed out of the mixture. Gently fold in the flour.

(4) Spoon about half a tablespoon of the mixture into each hole in the tins and bake for 8 minutes. Leave to cool for about 5 minutes in the tin before carefully removing and leaving to cool fully on a wire rack. If you want 12 larger/deeper jaffa cakes, use a tablespoon of mixture per hole.


(5) Invert the jelly onto a flat surface and carefully peel off the greaseproof. Cut out circles of jelly a little smaller than the sponges and place one piece of jelly on each sponge.

(6) Taking one of the jelly-topped cakes at a time, spoon over the cooled (but still runny) chocolate, either going for full top and side coverage or just the top. The easiest (and cleanest!) way is to place a cake on a fork, hover the fork and cake over the bowl of chocolate and generously spoon over the chocolate, letting the excess chocolate drip back into the chocolate.

(7) Place onto a sheet of greaseproof paper and place a fresh borage leaf, if using, on top of each. Leave to set at room temperature.






    1. thank you very much 🙂


  1. Wowsers, I need to give this a go!


    1. yes they are GREAT fun to make

      Liked by 1 person

  2. Loving all your work Phillip, you should definitely get on TV. Even if it will be Channel 4. I saw a photo of caneles but can’t find the recipe. Do you know where it is?


    1. thank you David. Would love to do a TV stint! And I can live with Channel 4 🙂

      the recipes for them are https://bakingfanatic.wordpress.com/2015/02/20/lemongrass-ginger-canneles/ and https://bakingfanatic.wordpress.com/2015/03/15/parmesan-basil-toasted-pine-nut-canneles/
      I hope you enjoy them: my particular penchant is for the savoury ones!


  3. These are sophisticated jaffa cakes indeed 🙂 I love the edible flower touch too. I made some jaffa cakes (of course after watching bake off) but yours are on another level!


    1. Thank you. I love edible flowers with bakes: what we need is an edible flower episode of Bake Off……… 😀


      1. Somewhere in my brain there is a pun connecting flowers and flour in a bake off challenge but it’s not quite coming to the forefront yet!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Sauce Box

Never get lost in the Sauce

Something Sweet Something Savoury

Family friendly recipes from a chaotic kitchen

Indian Curry Shack By Anugya

A Recipe Repertoire For Everyday Cooking


Good food, without fuss

Julie's Family Kitchen

A home for cooking and baking recipes

God's Little Acre Farm Blog

Sharing the little things in life, one blog at a time!

Food without fuss

Simple food, big on flavour!

The Recipe Hunter

Cook and Enjoy

My Baking Adventure

Going on an adventure or baking a new dessert - they both bring you joy and fill you with happiness

Splash of Happiness

Splashing happiness in your day

the chef mimi blog

So Much Food. So Little Time.

It's All Frosting...

Projects, recipes, and other things that make life fun!

Come dine with Teo

Because eating is a necessity, but savouring is a pleasure.

joannas sydney

An insider's guide to Sydney, Australia


food books (?) pretentious writing etc

biscuits and pieces

Food, lifestyle and everything in between

Journey of a Blogvelist

The Writing of Curtis Bausse

Stefan's Gourmet Blog

Cooking, food, wine


el blog de dulceidea

This is not a pie

Young baker from Brighton presents her recipes

Bakers and Best

Baking the Michigan Difference into every loaf.

Charlotte's Web of Bakes

The outcomes of an experimental (albeit amateur) baking enthusiast!


All about the passion for food

Cooking without Limits

Food Photography & Recipes

Eat The Roses

Highly Opinionated Thoughts About Food, The Universe and Everything

I Dream in Buttercream

Cloud9.1's Baking Blog

Le Céleste Pâtisserie

Professional Chef Recipes and knowledge source for patisserie, baking and pastry


baking adventures on both sides of 'the pond'

Knead to Dough

the go-to site for your foodie blog and biz resources

Love Grace and Cakes

Sitting here in a pile of flour and icing sugar, drinking wine

Wuthering Bites

Simple Gluten Free recipes for any time of day.

The Baking Hermit

Hobby baker who enjoys learning about the science and techniques behind making the perfect baked goods that taste and look good.

Blissfully Scrumptious

Blissfully scrumptious recipes for cakes and bakes


Baking from the heart...with a pinch of guilt-free indulgence!

Natascha's Palace

A blog about culinary adventures from a Canadian living in Spain


Cook. Bake. Eat.

lili's cakes

Pâtisserie Sans Frontières

Addicted to the Sweet Life

Two uni students exploring Melbourne's food destinations


share the loaves


good food with simple ingredients

food for fun

enjoying what's on my plate

Clandestine Cake Club

Bake, Eat, Talk about Cake

Every Nook & Cranny

...is simply filled with food

Preheat the Oven

with Chef Jae

%d bloggers like this: